Juicy Eggplant Gravy
1. Chop eggplant into chunks and soak them in water to remove the oxalic acid and drain.
2. Heat sesame oil in a pan and stir-fry eggplant. Add mirin, sugar and hon-dashi, and cook for 3 minutes.
3. Season with soy sauce (adjust to suit your taste if needed) and simmer until the liquid is almost gone and tender. Mix in ground white sesame seeds