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.
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.
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.
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"
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.