Add equal parts of sake, soy sauce, sugar and mirin. Return the eggplant and add salt, pepper and sansho pepper. 5. Serve on cooked rice with the pickles and shredded shiso leaves. 1. Shell the ...

overlapping so you can’t see the sauce (about half the eggplant), Add saffron rice (all of it), spreading it so it covers the eggplant, Sprinkle another 1/3 of mozzarella, then another 1/3 of ...

This is based on a dish I ate at Shofama. I have untraditionally paired it with brown rice as I like its nutty flavour with the meaty eggplant dish.

Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping ...