Easy Stir-Fried Eggplant with Shrimp and Tangy Kimchi Sauce

Ingredients

• 1 large Slim Japanese Eggplant (approximately 200g)
• 1 Red or Green Bell Pepper (optional)
• 8 to 10 Peeled Shrimp (Black Tiger Shrimp recommended)
• 1 tbsp Katakuriko (potato starch — for pretreating shrimp)
• 1 tsp Sake (for pretreating shrimp)
• 1 piece (about 1-inch) Finely Chopped Ginger (or use pre-grated ginger)
• 1 heaping tablespoon Vegetable Oil (or sesame oil)
• 1 handful Mitsuba or chopped green onions (as garnish, optional)
• 1 serving of Mayonnaise or Ra-yu (spicy sesame oil sauce) for serving
• 50 grams Kimchi (Chinese cabbage kimchi or your favorite type)
• 2 tbsp Vinegar
• 1 heaping tablespoon Sugar (or honey)
• ½ tsp Soy Sauce
• 1 tsp Sake
• 1 tablespoon Toasted Sesame Seeds (optional)