Eggplant in Nanban Sauce

Our kitchen is in the south-east corner of the house, and it's so hot in the summer! I don't want to be using heat on days like that, so this recipe was born out of a desire to come up with something that didn't require heat and could be made quickly.
I tried cutting up the eggplant, but shredding it by hand was more delicious.
The key is to put the eggplants in a single layer in the microwave. The surface of the eggplant will still be white from the katakurikom but just ignore that and put it in the sauce. For 2 adult sized servings. Recipe by Jawajawa
Eggplant in Nanban Sauce
Our kitchen is in the south-east corner of the house, and it's so hot in the summer! I don't want to be using heat on days like that, so this recipe was born out of a desire to come up with something that didn't require heat and could be made quickly.
I tried cutting up the eggplant, but shredding it by hand was more delicious.
The key is to put the eggplants in a single layer in the microwave. The surface of the eggplant will still be white from the katakurikom but just ignore that and put it in the sauce. For 2 adult sized servings. Recipe by Jawajawa
Steps
- 1
Chop off the stem end of the eggplant with scissors.
- 2
Rip the eggplant in half lengthwise, then break it apart with your hands into bite-sized pieces. (The fresher the eggplant, the easier it will break.)
- 3
Coat the eggplant pieces with sesame oil, then dust with katakuriko.
- 4
Put the eggplant pieces on paper towels so that they don't overlap each other, and microwave for about 5 minutes (500 W). They'll become like deep fried eggplant.
- 5
Put the ponzu sauce and water in a plastic container. Add the cooked eggplant from step 4 and marinate. When the flavors have penetrated the eggplant, it's done.
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