Nikujaga and Eggplant

Today`s dinner: Nikujaga with eggplant soaked in soy sauce.

To prepare the eggplant:
Heat the eggplant. We did it in the toaster over, but I think any way would probably work. When it is hot, peel the skin off with your fingers. It comes off easier when it is hot. Cut the eggplant in strips about 3-4 inches long. Put the eggplant in soy sauce with ice cubes in it. Leave it to chill for a few hours. It makes a very refreshing summer snack.

Nikujaga
2-3 carrots (or one if it is as massive as the one we used - 3 inches wide!)
6-7 small (bite sized) potatoes
2-3 round onions (I really like a lot of these in my Nikujaga)
Any other vegetables you want
thinly sliced beef.
Soy sauce
Sugar
Dashi

Slice the vegetables. Put in a pot of water, cover, and simmer until tender. Add soy sauce, sugar, and dashi (soup stock) to taste. The mixture should be slightly sweet. Add the meat and let it cook until the meat is done - a lot of the water will be absorbed. Eat while hot, preferably with mugicha (barley tea), eggplant, and a bowl of rice and furikake (stuff you put on rice - like sesame or fish flakes, or seeweed) to the side. Enjoy!