How to turn eggplant into a delicious Japanese bowl

Once upon a time, it felt lonely to cook for a hobby. Thanks to YouTube and countless food websites and blogs, I connect easily with kindred spirits now. So when I spend a gloomy Saturday in the kitchen working on a technique, or re-creating a favorite restaurant dish, I know I am not alone.

Deep-frying is one of those techniques for which I welcome tips from others. As with any new-to-me cooking technique, I take my time. Thin slices of zucchini are a good start. Deep-fried, wow, delicious. A light coating of potato starch or cornstarch adds a crisp, light texture. Sprinkle the slices with salt as soon as they come out of the oil, then serve them with a dipping sauce or slip into brothy soups or omelets for a rich, intriguing element.

Truth be told, I prefer others do the frying when things get complicated. But a bowl of amazing fried eggplant, called mizore gake, served at Yakitori Totto in Manhattan, propelled me into the kitchen.

Golden, pudding-tender slices of eggplant rest in a sweet, spicy broth surrounded by bouncy nameko mushrooms and crispychewy mochi nuggets tucked under a pile of aromatic greens. Absolutely delicious. The combination of textures and flavors, and the richness of the fried eggplant, make this Japanese bowl a standout.

Not quite a soup, more like a stew, this bowl of inspired goodness stars as a meatless main course or a hearty first-course to dinner of grilled steak or fish and steamed asparagus.