簡易醬燒茄子本菇

簡單而入味的一道菜。這道煮茄子我們用整條茄子，斜切茄子皮讓茄子可以吸收到醬汁，切茄子皮時不用切太深，以免切斷茄子。醬汁濃度可自行調整。

日式醬汁煮茄子本菇

材料：

中型茄子 2 隻（肥身品種） 
本菇 60-70g 
薑 5g（去皮切碎）

醬汁材料：

水 60g 
醬油 15g 
糖 3g 
味醂 3g 
片栗粉 1.5g 
（以上醬汁材料一起攪拌均勻）

做法︰

1. 本菇去除底部撕開備用；

2. 薑去皮切碎；

3. 茄子去除頂硬部分，直切成兩半，在表面斜切；

4. 鍋內下適量油，放入茄子，蓋上鍋蓋，慢火半蒸煎1-2分鐘，然後反轉茄子，再加適量油煎至軟身，倒出備用；

5. 適量油煎本菇及薑，軟身後倒入醬汁及茄子，再煮一煮;

6. 最後放入幾滴麻油便可；

7. 上碟時可加適量番茜裝飾。

Japanese Soy-Glazed Eggplants and Shimeji Mushrooms

Ingredients：

2 medium eggplants (fat variety) 
60-70g shimeji mushrooms 
5g ginger (peeled and minced)

Sauce ingredients：

60g water 
15g soy sauce 
3g sugar 
3g mirin 
1.5g potato starch 
(everything mixed together)

Steps︰

1. Trim off the base of the shimeji mushrooms. Separate them with your fingers.

2. Peel and mince the ginger.

3. Slice off the green stem of the eggplants. Cut into halves lengthwise. Score the surface.

4. Heat a lug of oil in a frying pan. Add the eggplants. In order to retain some moisture, fry with the lid on over low heat for 1-2 minutes. Flip the eggplants. Add more oil and fry until soft. Take out and set aside.

5. Add a drizzle of oil to the frying pan. Fry the shimeji mushrooms and ginger. Once the mushrooms are soft, pour in the sauce and return the eggplants to the frying pan. Simmer for a while.

6. Drizzle with sesame oil.

7. Dish up. Garnish with parsley before serving.