Cut the aubergine into long 1cm thick strips and season with Chinese five-spice. Fry in a dry frying pan until completely soft and cooked through, five to ten minutes. Let the strips cool and cut into 5cm long pieces.
Add the light soy, two tbsp tonkatsu sauce and a pinch of salt. Toss together and leave for 30 mins. Remove any excess liquid that comes from the aubergine.
Mix the sesame paste/powder with the mirin and tonkatsu sauce, season to taste. If a little too thick, add a dash of water to loosen.
To serve, lay the aubergine on a plate and drizzle with the sesame sauce. Sprinkle with the spring onion slices, pomegranate and sesame seeds.
Recipe courtesy of Frank Yeung from Mr Bao & Daddy Bao
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