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1. Cut 2-3 eggplants 2-3 cm thick, season with pepper and salt, fry until golden in an oiled frying pan and set aside on a plate. 2. Mince 1/3 squid, 5 large frozen shrimp and 1/2 onion, and mix with 1 egg, 2 Tbsp breadcrumbs and 1 tsp soy sauce. 3. Bring 1 cup anchovy broth to a boil with 1 Tbsp each of rice wine, sugar and mirin and 1 1/2 Tbsp soy sauce, then shape the mixture from step 2 into balls, cook them in the broth and set them aside on a plate. 4. Add another 1/3 cup anchovy broth to the broth from step 3 (with the balls removed), add minced green onion and garlic and sliced red and green bell pepper and bring to a boil, then add the eggplant from step 1 and simmer until the liquid has reduced. Add the balls from step 3, simmer a little longer and serve on a plate. |
