This recipe was sent to us by Chef Joseph Muldoon of Atlantic City. Enjoy!
2 cups Japanese Eggplant, large diced
1 cup mirin
8 oz Mochiko (Rice Flour)
Oil for frying
Dredge the eggplant in the rice flour and meanwhile begin simmering the mirin in a small shallow pot or sauté pan, you want the mirin to form a syrup-like consistency before you fry the eggplant. When the viscosity is reached, fry the eggplant until crisp and add directly to the pan with the mirin syrup, this will coat the eggplant lightly to add sweetness and retain crispness.