Japanese eggplant with mirin

I've been wanting to make this recipe for over 2 years, ever since my friend Eva posted it on Facebook. She has been a vegetarian role model and question-answerer for me.

I modified the recipe a little.  It turned out delicious and sweet.  Popular with toddlers and husbands.

Take a few Japanese egglpants (nasu.)  They are small.  Slice lengthwise into 1 cm slices.  Soak in salt water for a few minutes, rinse with cold water, and squeeze out extra liquid.

Saute in sesame (or other) oil for a few minutes until browned.

Add generous splashes of soy sauce and mirin.  Add minced ginger and garlic (as much as you like), and Sriricha chili paste or crushed red pepper.  Cook until tender and glazed.