Saucy Japanese Aubergine

Instructions

1. Place the aubergine cubes into a colander, sprinkle with salt and leave for 20 minutes for the water to release, drain and pat dry.
2. In a frying pan, add 1cm of oil and heat to about 170°C 
3. Fry the aubergine cubes until cooked, drain on paper towels and transfer into a bowl
4. In a small saucepan on medium-high heat, add the soya sauce, mirin, sugar, rice vinegar, spring onions, ginger, garlic, and red chillis. Bring to a boil, then reduce to a simmer for a couple of minutes
5. Add the aubergine and remove it from the heat
6. Carefully stir the aubergine in the sauce without breaking up the pieces 
7. Remove into a serving bowl and top with the shredded leeks
8. Serve with steamed rice or as a side dish
9. Enjoy!