Fried Eggplant with Cold Udon Noodles from Japanese Food Made Easy by Aya Nishimura

Ingredients

• 450 ml (16 fl oz) Basic Dashi Stock (or use powdered dashi)
• a pinch of shichimi togarashi (store-bought or homemade), to serve
• 1 kg (2 lb 4 oz) frozen udon noodles or 400 g (14 oz) dried udon noodles
• 1½ tablespoons light brown sugar
• 1 cup (250 ml) sunflower oil
• 300 g (10½ oz) daikon radish, peeled and grated
• 2½ tablespoons soy sauce
• 1 eggplant (aubergine), about 300 g (10½ oz)
• ½ onion, peeled and quartered