Nasubi Yaki (Fried Eggplant)

Ingredients

• 1 eggplant
• 1 handful salt
• ice water
• eggs, beaten
• goma-seed oil
• 1 cup cooking sauce, boiled
• goma seeds
• rice

Instructions

1. Peel the eggplant and cut it into slices.
2. Cover the slices with ice water and a handful of salt.
3. Place a heavy weight—iron or stone—on top to press out the juice, and leave for about half an hour.
4. Strain off all the water, which will be dark brown.
5. Rinse the slices with fresh cold water.
6. Wipe each piece dry.
7. Dip each slice in beaten egg.
8. Fry in goma-seed oil until cooked and drain off all oil.
9. Place the fried eggplant on a platter.
10. Cover well with the boiling cooking sauce.
11. Sprinkle with goma seeds.
12. Serve with rice.