Eggplants in a steamer

Ingredients:

• 900 grams of eggplant
• 1 tbsp soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon kochukaru
• 1 tsp. rice vinegar

Preparation:

1. Quarter 900g of Japanese eggplant lengthwise and cut into 5cm pieces; season with salt. Steam the eggplants in a steamer over medium heat in two batches, stirring halfway through, until tender, 6 minutes. Let cool on paper towels.
2. In a large bowl, combine 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochukara, and 1 teaspoon rice vinegar. Toss the eggplant with the dressing and garnish with green onions and toasted sesame seeds.