The former executive chef of the Hong Kong Japanese Club, Iwahashi Tatsuya helped open fashionable new restaurant WasabiSabi in Times Square. At his home in Mid-Levels, he cooks a simplified version of one of the restaurant's most popular dishes. He suggests presenting it as an appetiser with other Japanese dishes. Serves two to four. Smoked eggplant wrapped in grilled prime rib-eye Ingredients 100ml sake 50ml mirin (sweet rice wine) 60ml soy sauce 25 grams sugar 1/4 onion, finely grated 1 clove garlic, finely grated 1 long eggplant 2 thin slices rib-eye steak Oil Garnish: 1/4 yellow pepper 1/4 red pepper 1 leek 1 spring onion Method Step 1: Julienne the yellow and red peppers. Mince the spring onion and cut the leek into fine threads. Set the garnishes aside. Make the sauce by heating the sake, mirin, soy sauce and sugar in a pan. Add the finely grated onion and garlic, stir and bring to the boil. Remove from the heat and cool to room temperature. Step 2: Grill the eggplant on the open flame of a gas cooker until the skin is burnt. Peel off the skin and cut the eggplant in two, width-wise. Lay out the two pieces of beef. Place one piece of eggplant on a short end of the beef and roll up tightly. Trim the ends of the eggplant if they're sticking out of the rolls. Step 3: Heat oil in a heavy pan over a medium flame. Add the beef rolls and sear, turning frequently, so the beef is evenly brown on the exterior. Add the prepared sauce and simmer for a few minutes, turning often, until the eggplant is cooked. Step 4: Remove the rolls from the pan and cut in half. Place the four beef rolls standing up on the cut ends and garnish each piece with a different vegetable. Tatsuya recommends serving a Saketini (sake, gin and vodka shaken with ice and strained) with this appetiser.