Step 1

Place one cup of the dashi stock, soy sauce, mirin, and sugar in a saucepan over medium-high heat, bring it to a boil and then turn the heat off and set aside.

Step 2

Cut the tops off the eggplant then cut the eggplant in half lengthways.

Step 3

Score the eggplant skin diagonally in 0.2 inch (5mm) intervals.

Step 4

After scoring the skin cut the eggplant halves in half again lengthwise.

Step 5

Soak the cut eggplant pieces in water for 10 min.

Step 6

Heat enough oil to cover the pieces of eggplant in a deep frying pan.

Step 7

Pat dry any moisture from the eggplant pieces with a paper kitchen towel.

Step 8

Deep fry the eggplant pieces for 2-3 minutes.

Step 9

Remove the eggplant pieces from the oil and put them onto paper kitchen towels layered on a wire rack.

Step 10

Soak the eggplant pieces in the prepared sauce in a container for a minimum of 1 hour.

Step 11

Garnish with grated ginger and chopped shiso leaf before serving.