Tokyo-Style Eggplant Curry

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic1 large, finely chopped
  
• 🫙Ginger4 cloves, minced
  
• 🥔Potato3, cubed
  
• 🥕Carrot2
  
• 🫙Soy Sauce400 g
  
• 🌶️White Pepper1 tsp
  
• 🍆Eggplant2 large
  
• 🫙Neutral Oil2 tbsp
  
• 🌶️Shichimi Togarashi1 tsp
  
• 🫙Toasted Sesame Seeds1/2 tsp
  
• 🫙Japanese Curry Roux200 g
  

Optional extras

• 🌿Shiso Leaveshandful, to finish
  

Instructions

1. 1

   Heat the Neutral Oil in a heavy-bottomed pot over medium heat until shimmering.

2. 2

   Add the garlic and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

3. 3

   Stir in the ginger plus the white pepper, shichimi togarashi and toasted sesame seeds; toast for about a minute until the kitchen smells incredible.

4. 4

   Add the eggplant, turning every piece through the spice base so it's fully coated, and sear lightly.

5. 5

   Pour in the soy sauce, bring to a gentle bubble, then cover and simmer until the eggplant is tender.

6. 6

   Uncover and reduce until the sauce clings to a spoon. Finish with shiso leaves and a squeeze of rice vinegar.