Tim Anderson: Chinese-Japanese Fried Aubergine with Tangy Leek Sauce

Extracted from JapanEasy Kitchen by Tim Anderson (Quadrille, £28) Photography © Patricia Niven

This is a common vegetarian variation of the Chinese-Japanese dish yūrinchī: fried chicken, smothered in mouthwatering sauce made from chopped leeks, ginger and a generous glug of vinegar. This recipe uses pan-fried aubergine (eggplant) instead of deep-fried chicken, which is just as juicy, moreish and flavourful.

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Method

Toss the aubergine with the sake and 1 tablespoon of the soy sauce. In a separate bowl, combine the remaining soy sauce with the leek, ginger, garlic, vinegar, sugar, sesame oil, mirin and chilli (if using). Stir well, then microwave for 30 seconds–1 minute to warm it through and dissolve the sugar; the leek should still be raw, so don’t let it get too hot. (You can also heat it until just steaming in a pan on the stovetop.)

Pour the vegetable oil into a large frying pan to a depth of about 5 mm (¼ in) and set over a medium-high heat. Toss the seasoned aubergine in the cornflour. When the oil is hot, lower the aubergine into the oil and fry for about 10 minutes, turning often, until browned all over. Remove the aubergine from the pan to drain on paper towels.

Transfer the aubergine to plates and pour over the leek sauce. Enjoy with plenty of white rice.