Braised Eggplant with Oyster Sauce 茄子と椎茸のオイスターソース炒め

This is an impromptu dish I put together to use the last eggplant we got recently from Weee. I also had a high-quality fresh shiitake mushroom also from Weee. This turned out to be quite good and my wife really liked it. I cut the eggplant a bit larger than I usually do, which made the eggplant tender but not too soft.  The thick shiitake mushroom I added, tasted almost like meat. This is not a recipe but a note to myself so that I can reproduce it.

Ingredients:
One Asian eggplant, stem end removed, cut into bite size chunks (“rangiri” 乱切り cut on bias, turn 90 degree and cut again)

3-4 fresh shiitake mushrooms, stems removed, cut into 4-6 large chunks
1 tbs juliennes of fresh ginger
1 tbs vegetable oil with a splash of dark roasted sesame oil

Seasonings
1 tbs oyster sauce
1 tsp sugar
1 tsp soy sauce
1-2 tbs sake or water

Garnish (optional)
Sesame seeds for garnish
Scallions, finely chopped

Directions:
Add the oil in the drying pan on medium heat wait until the oil simmers.
Add the eggplant and stir until browned (3-4minutes)
Add the shiitake and the ginger. Stir for another minute or two.
Add the seasonings. Stir until the sauce forms and clings to the vegetable.
Top it with the scallion and sesame seeds (optional)

Other version of seasoning
1 tbs miso
1 tbs oyster sauce
2 tsp sugar
1tbs sake
1tbs mirin
grated garlic and ginger

Topping (optional)
Scallion
Sesame seeds
Bonito flakes

This was a very good eggplant dish. It was a great combination of flavors and textures. The slightly larger cut eggplant was very similar in size to the thick mushroom and the textures of the two perfectly complimented each other.