The summer in Japan is severe. Every year I used to lose my appetite because of the heat and humidity, but something acidic always helped me to eat to survive. The vinegared vegetables are something I crave for when I am tired. I quite like strong vinegar flavour of this dish. If you don’t, use less vinegar and add 1 tablespoon sugar for milder flavour.


4 Servings


Eggplants 2
Canola Oil OR Vegetable Oil 2 tablespoons
Ponzu 1/4 cup (OR Soy Sauce 2 tablespoons & Rice Vinegar 2 tablespoons)
Garlic 1 clove *grated
Mirin 1 tablespoon
Sugar 1 tablespoon *optional
Shichimi OR Chilli *optional

  1. Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. If the pieces are long, cut in half.
  2. Place Ponzu (Soy Sauce & Vinegar), Mirin and Garlic (and Sugar if you like) in a bowl and mix well to make the sauce.
  3. Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured and almost soft.
  4. Pour over the sauce, then remove from heat and let cool in the sauce.
  5. Sprinkle some Shichimi (Japanese Chilli Seasoning) or Chilli Flakes over and serve.