Japanese Eggplant Fans With Black Bean Sauce
- Heat oil in wok. Toast black beans, crushing into oil, until aromatic. (Do not burn.) Add garlic and ginger and stir-fry 15 seconds. Deglaze with sherry. Add clams, stock, oyster sauce, salt and pepper. Add just enough caramel coloring to achieve a rich brown color. Bring to a boil, thicken with cornstarch. Add sesame oil, and adjust seasoning.
- With a shape knife cut down the length of the eggplant to form a fan. Flat out eggplant into a fan and dip into the egg, flour, egg and Panko. Place onto a tray until needed.
- Deep fry in 375 degree to a golden brown. Place onto paper towel.
- Plate the eggplant fans and serve with the black bean sauce top with Shredded green onion strips and tomatoes.