Ingredients:

  • 1 large Slim Japanese Eggplant (approximately 200g)
  • 1 Red or Green Bell Pepper (optional)
  • 8 to 10 Peeled Shrimp (Black Tiger Shrimp recommended)
  • 1 tbsp Katakuriko (potato starch — for pretreating shrimp)
  • 1 tsp Sake (for pretreating shrimp)
  • 1 piece (about 1-inch) Finely Chopped Ginger (or use pre-grated ginger)
  • 1 heaping tablespoon Vegetable Oil (or sesame oil)
  • 1 handful Mitsuba or chopped green onions (as garnish, optional)
  • 1 serving of Mayonnaise or Ra-yu (spicy sesame oil sauce) for serving
  • 50 grams Kimchi (Chinese cabbage kimchi or your favorite type)
  • 2 tbsp Vinegar
  • 1 heaping tablespoon Sugar (or honey)
  • ½ tsp Soy Sauce
  • 1 tsp Sake
  • 1 tablespoon Toasted Sesame Seeds (optional)

Instructions:

  1. In a bowl, rub the katakuriko and sake into the deveined and peeled shrimp.
  2. Cut the eggplant and bell pepper into bite-sized pieces and chop the ginger finely or use pre-grated ginger.
  3. Drain and finely chop the kimchi, then combine with vinegar, sugar (or honey), soy sauce, and sake in a mixing bowl. Mix well.
  4. Heat oil in a frying pan over low heat, then stir-fry the chopped ginger until fragrant.
  5. Add the eggplant and bell pepper, stir-frying over medium heat until tender. Incorporate the pre-treated shrimp until they change color (about 2-3 minutes).
  6. Add the kimchi vinegar sauce to the pan, and stir-fry until the mixture is slightly thickened and there's no moisture left.
  7. If desired, sprinkle with mitsuba or green onions, and serve topped with mayonnaise or ra-yu.
  8. Serve chilled in summer or over a bed of rice as a hearty one-plate dish.