Tuna And Eggplant Yakitori Skewers With Soy Dipping Sauce

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1 large eggplant, cut into 1⁄2in (1cm) chunks

12 oz (350g) tuna steak, cut into 1in (2.5cm) chunks

1 tbsp vegetable oil

shiso leaves, or sprigs of cilantro, to garnish

3 tbsp soy sauce

1 tsp sesame oil

1 tbsp sugar

1 tsp lemon juice

2 tsp mirin

1 tbsp sake (optional)

salt and freshly ground black pepper

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