Years back, while travelling in rural China, we realised that the best stir-fries are a lot like the best Italian pastas – minimal ingredients, simple technique, allowing the produce to shine. It’s true of this dish from Japan, too. (But in case those two foreign words in the title are mysterious: yuzu is a Japanese citrus fruit that I think you can only have fresh here in Australia if you grow it. However, in the Japanese sections of Asian grocers you can buy bottles of yuzu concentrate, which works wonderfully here. Hunt it out – so delicious! While you’re there, search the shelves for bonito flakes, which are fine shavings of dried fish famously used in dashi broth, but which also make a magical, delicately fishy garnish. You can get them in convenient serving-sized sachets.) Continue reading Eggplant with yuzu and bonito
