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Light Tasting Round Eggplant Steak

Light Tasting Round Eggplant Steak

The amount of ingredients are approximate but the combination of flavors is perfect. The thickly sliced, round eggplant is soft, flavorful, and delicious.

Ingredients

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

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.

Story Behind this Recipe

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"