The Japanese 7 spice is often used as a finishing spice or table spice, in other words used after the cooking is complete. Here I use it both for flavor in the cooking and afterwards to finish the eggplant.
Serves 4
1 Tablespoon Dried tangerine peel, minced
2 Teaspoons White sesame seeds
1 Teaspoon Black sesame seeds
2 Teaspoons Hot chili flakes
2 Teaspoons Nori flakes
1 Teaspoon Sansho
1 Teaspoon Poppy seeds
4 Medium Japanese Eggplants
2 Tablespoons Sesame oil
2 Tablespoons Mirin
2 Tablespoons Thick soy sauce
To prepare the spice mixture:
In a clean mortar and pestle combine the tangerine, sesame seeds, chili flakes, nori, sansho and poppy seeds.
To prepare the eggplant:
Cut the eggplants on a bias about 1 inch thick. Season the slices with the 7 spices. In a heavy bottom pan warm the sesame oil until just before smoking point. Add the seasoned eggplants, cooking until both sides are well browned for about 3-4 minutes. Add in the mirin and the soy. Turn and baste the eggplant, cooking for another minute. Spoon the eggplant into a colorful bowl and sprinkle with a little 7 spices.