The eggplants in this dish are roasted whole on the barbecue, imparting a lovely smoky flavour; if eggplant is not your thing, try using large flat mushrooms. Tonkatsu sauce is a vibrant Japanese version of brown sauce enjoyed with crispy crumbed pork chops.
4 medium eggplants
½ cup tomato sauce
2 tbsp Worcestershire sauce
1 tbsp oyster sauce
2 tbsp mirin
1 tbsp sugar
2 tbsp bonito flakes
1 tbsp puffed quinoa
Heat the barbecue grill, prick the eggplants with a fork and place them on the grill, cook them whole until crisp and blackened but soft in the middle.
Set aside to cool. Mix the tomato sauce, Worcestershire sauce, oyster sauce, mirin and sugar until the sugar dissolves.
Peel the eggplants, tear into strips and lay them on a serving plate.
Spoon some of the sauce over the strips and sprinkle some bonito and puffed quinoa over the salad. Serve immediately.
The puffed quinoa can be replaced with roasted and chopped almonds for crunch.