Japanese Eggplant Fans With Black Bean Sauce

This recipe we use at Chinois East West restaurant.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 1  tablespoon fermented black beans, rinsed
• 1⁄2 teaspoon  chopped garlic
• 2  teaspoons  julienne fresh ginger
• 2  tablespoons dry sherry
• 1⁄4 cup  chopped clams with juice
• 1 1⁄2 cups  chicken stock
• 2  tablespoons oyster sauce
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon white pepper
•  caramel coloring
•  cornstarch  roux
• 1  teaspoon  sesame oil
• 4  Japanese eggplants
• 4  eggs, beaten
• 2  cups flour
• 2  cups panko breadcrumbs
•  oil
•  shredded green onion, strips
•  tomatoes, cubes

Directions

1. 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.
2. 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.
3. Deep fry in 375 degree to a golden brown. Place onto paper towel.
4. Plate the eggplant fans and serve with the black bean sauce top with Shredded green onion strips and tomatoes.