Cut eggplant into bite-size pieces
1
Chop scallion
2
Put eggplant and potato starch in a bowl and toss them using your hands
3
Heat a frying pan on medium heat, add enough oil to cover the bottom and put eggplant
4
Pan fry for 2 minutes on each side until golden brown. If you run out of oil, add it each time
5
Transfer eggplant to a plate
6
Add mirin, sugar, soy sauce and bring it to a boil. Turn the heat on low heat to let the sugar melt
7
Put eggplant back and toss with the sauce. Serve on a plate, top with scallions and enjoy!
8
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