You may also like
Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 1 Short, round eggplant
- 1 Katakuriko
- 1 Grated daikon radish
- 1 Ponzu and soy sauce
- 1 Yuzu shichimi spice (optional)
- 1 Daikon radish sprouts
- 1 Olive oil
Method
- Use a peeler to peel the eggplant in a striped pattern of peeled and unpeeled sections.
- Slice it lengthwise into quarters and then soak in water to remove the astringent taste.
- Drain the eggplant and lightly coat it in katakuriko.
- Heat oil in a frying pan over low-medium heat.
- Pan-fry the eggplant until lightly browned.
- Reduce the heat to low.
- Cover with a lid and steam.
- Once the eggplant is soft and juicy, remove the lid.
- Increase the heat to low-medium until browned, and then serve on a dish.
- Season with the toppings and then pour on the ponzu and soy sauce to finish.
