I made this simmered eggplant dish as a side for the wagyu teriyaki. I adapted the recipe for Spicy Eggplant from “Japanese Cooking: A Simple Art” and the result was delicious. If you serve it in a nice bowl (as you should with any Japanese food), the result will be impressive even though it’s quite easy to make (if you had already made the dashi anyway, that is). I used a western eggplant rather than small Japanese eggplants (which are not available around here), and I replaced the dried red peppers with shichimi togarashi because that is what I had on hand.
250 ml (1 cup) dashi
1 Tbsp mirin
4 Tbsp sugar
2 Tbsp Japanese soy sauce
oil for frying
Peel the eggplant. Cut the eggplant in 1/2 cm (1/4 inch) slices, and cut the slices into quarters. I used 8 slices of similar size from the middle (widest) part, and reserved the remaining eggplant for another use.
You could also leave the skin on, but the skin will be chewy so I like it better without.