1 pound japanese eggplant, sliced 1/2-inch thick
2 teaspoons dried red pepper flakes
1 tablespoon oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon sesame oil
1 green onion, thinly sliced on diagonal
1 Place eggplant slices in steamer and cook over simmering water until soft, about 15 minutes. Set aside.
2 In small skillet, heat oil. Add hot pepper flakes and cook 30 seconds. Remove from heat and stir in soy sauce, vinegar, sugar, and sesame oil. Pour over eggplant. Chill. Sprinkle with green onion and serve.