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Eggplant in Nanban Sauce
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A picture of Eggplant in Nanban Sauce.

Eggplant in Nanban Sauce

cookpad.japan
cookpad.japan @cookpad_jp

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

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

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Eggplant in Nanban Sauce

cookpad.japan
cookpad.japan @cookpad_jp

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

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

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Ingredients

2 servings
  • 1Eggplant (slim Japanese type)
  • 1 tbspSesame oil
  • 2 tbspKatakuriko
  • 25 mlPonzu
  • 20 mlWater
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Steps

  1. 1

    Chop off the stem end of the eggplant with scissors.

    A picture of step 1 of Eggplant in Nanban Sauce.
  2. 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.)

    A picture of step 2 of Eggplant in Nanban Sauce.
  3. 3

    Coat the eggplant pieces with sesame oil, then dust with katakuriko.

    A picture of step 3 of Eggplant in Nanban Sauce.
  4. 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.

    A picture of step 4 of Eggplant in Nanban Sauce.
  5. 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.

    A picture of step 5 of Eggplant in Nanban Sauce.
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cookpad.japan
cookpad.japan @cookpad_jp
on August 19, 2013 07:21

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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Eggplant

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