for 4 person

Rice

300 g	sushi rice
6 dl	water
1 tsp	salt

Aubergines

	olive oil for frying
800 g	aubergines, cut into slices approx. 5 mm thick
1	garlic clove, squeezed
2 cm	ginger, finely grated
1 dl	water
½ dl	soy sauce
2 tbsp	mirin (rice wine)

To serve

1 tsp

chilli flakes

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer for approx. 10 mins. until the water has evaporated, leaving small indentations on the surface of the rice. Cover the rice and leave to fluff up over a very low heat for approx. 10 mins.; do not remove the lid.

Aubergines

Heat the oil in a non-stick frying pan. Fry the aubergines in batches for approx. 2 mins. on each side. Remove and set aside. Reduce the heat, add the garlic to the same pan along with all the other ingredients up to and including the mirin, stir and simmer for approx. 3 mins. Return the aubergines to the pan, heat gently.

To serve

Divide the rice between bowls, top with the aubergines. Sprinkle with chilli flakes.

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