This is such a fantastic bite. I first tried this dish years and years ago at sushi ota. It’s on their special, and now secret, menu.

And like many things during covid time; I missed it.

So, I had to recreate it… at home. As you do.

Japanese eggplant is sliced on a bias and tempura battered. Then it’s topped with a spicy tuna mixture, a dollop of roe, and drizzled with eel sauce. You can’t get any better than this combo.

And while I have included instructions on making your own eel sauce and tempura batter, you can also find equally excellent premade substitutions in the grocery store.

Ingredients:

1/2 cup soy sauce

1/2 cup sugar

1/4 cup mirin

1/4 cup rice wine vinegar

2 japanese eggplants, sliced on a bias approx 12 slices

salt

1/2 cup cornstarch

1/2 cup flour

1/2 cup cold sparkling water

1 egg

1/2 tsp salt

avocado oil

1/2 - 3/4 lb sashimi grade blue fin tuna, minced

1 Tbsp thinly sliced scallions, plus extra for garnish

1 Tbsp soy sauce

1 Tbsp sriracha

1/2 Tbsp rice wine vinegar

2 Tbsp kewpie mayo

sesame seeds for garnish

tobiko caviar for garnish

Directions:

In a small saucepan, whisk together 1/2 cup soy sauce, sugar, mirin, and 1/4 cup rice wine vinegar.

Bring just to a boil, and immediately turn heat down to low. Let sauce simmer and thicken.

Sprinkle eggplant slices on both sides with 2 pinches of salt. Set aside on paper towels, to let moisture drain.

In a bowl, combine ahi, scallions, 1 Tbsp soy sauce, sriracha, kewpie and 1/2 Tbsp rice wine vinegar using a fork. Let sit in fridge until ready to plate.

Whisk together cornstarch, flour, sparkling water, egg and 1/2 tsp salt.

Coat the bottom of a large cast iron pan about 1/4 - 1/2 inch deep with avocado oil.

Heat on medium high heat, until shimmery, and a dollop of batter sizzles.

Prepare a wire rack over paper towels for finished tempura to rest on.

Working in batches, as not to overcrowd the pan, dip eggplant slices in tempura batter, and then add to oil. Making sure not to let the batter stick on the bottom. Flip when bottom is golden brown.

Remove eggplant from pan when entirely golden brown and place on wire rack.

Repeat with each slice.

Lay out slices. Top with a large spoonful of spicy tuna. Add small spoonful of fish roe, scallions, and or sesame seeds to the top. Drizzle with a small amount of eel sauce.