Japanese country-style eggplant: nasu no inaka ni

Ingredients

• 8 Japanese eggplants or one large eggplant
• 3 tablespoons vegetable oil
• 1/4 teaspoon chili pepper flakes, to taste
• 1 packet dried bonaito flakes
• 3 1/2 tablespoons soy sauce
• 3 tablespoons mirin
• 1 cup water

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Preparation

• Score Asian eggplants lengthwise every half inch.
• If using regular eggplant, cut off ends and then cut remainder into 1 cubes, but do no peel.
• Put all ingredients in a sturdy pot and stir to coat.
• Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly
  
• Serve hot or cold.

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