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Eggplant in Nanban Sauce

Eggplant in Nanban Sauce

There's no need to pull out a knife or use heat! Even if it isn't deep fried, this eggplant dish taste like it is. Served with a refreshing ponzu sauce.

Ingredients: 2 adult sized servings

Eggplant (slim Japanese type)
1
Sesame oil
1 tablespoon
Katakuriko
2 tablespoons
Ponzu
25 ml
Water
20 ml

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.

Story Behind this Recipe

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.