Aubergine ‘unagi’ sushi topping

• 1 small aubergine (eggplant)
• 2 tablespoons light soy sauce
• 2 tablespoons

Pierce the aubergine all over with the tip of a small knife, then grill until black and blistered, turning it every 5 minutes – this should take about 15–20 minutes.

Meanwhile, to make a glaze for the aubergine, put the soy sauce, mirin, sugar and wine in a small saucepan and bring to the boil. Simmer, uncovered, for about 5 minutes, until the glaze is thick and syrup-like. Set aside.</