Grilled Eggplant With Soy Orange Dressing

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Four 9-inch or six 6-inch Asian eggplants


3 tablespoons soy sauce

1 tablespoon sake

1 tablespoon mirin

1 tablespoon fresh ginger, grated

Juice of half an orange

1-2 shiso leaves, chopped (use 1 leaf at first)

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