Light Tasting Round Eggplant Steak

Name: Light Tasting Round Eggplant Steak
Cuisine: American
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

cookpad.japan @cookpad_jp

While I was eating cheese fried eggplant, I felt like eating a light Japanese style dish using short, round eggplants! When my husband saw this dish from a distance, he said he thought we were having meat for dinner! That's why I call this eggplant "steak"

Lightly coat the eggplant in katakuriko. If you use too much, they won't taste as good. Steaming the eggplants prevents burning and creates a soft, creamy texture. The seasoning is simple, so use your choice of ponzu, dashi soy sauce, shichimi chili pepper powder, yuzu pepper powder, or any other combination. Recipe by chidemari

cookpad.japan @cookpad_jp

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Ingredients

1Short, round eggplant
1Katakuriko
1Grated daikon radish
1Ponzu and soy sauce
1Yuzu shichimi spice (optional)
1Daikon radish sprouts
1Olive oil

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Steps

1

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.
2

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.
3

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.
4

Season with the toppings and then pour on the ponzu and soy sauce to finish.