This is a 'nibitashi' stewed aubergine dish, using a heat-proof dish and microwave. You can use only aubergine, but try other vegetables in this dish to your taste. Vegetables differ in sizes, but I listed the weight of the ingredients, which I used to make this dish, as a reference.
These are the ingredients to serve 5 people. See the weight I listed in the ingredients as a reference.
Cut the aubergines in three and then slice diagonally into eight pieces. Slice the onion into 2 mm. Julienne the cucumber thinly. Slice the aburaage into 3 mm. Cut the wakame seaweed into bite sizes.
Place all the Step 2 ingredients, except the cucumber and wakame seaweed, together with the ponzu,vegetable oil and sesame oil (optional) into a heat-proof bowl. Toss well and cover roughly with cling film.
Microwave for 5 minutes. Add the wakame seaweed and cucumber while it is hot and mix well to cool down quickly. It is very hot, so be careful not to burn yourself.
Chill in the fridge and transfer onto a serving dish. If you want to cool it more quickly, use a packet of refrigerant gel on top of the plastic wrap.
Story Behind this Recipe
I make this dish at least three times a week. This is my way of making this dish. This dish is common, but it is tasty. I decided to create a recipe to post.
At Step 2, coat the vegetables well with ponzu and oil. The vegetables will absorb the sauce evenly. I've used daikon radish and turnips (add at Step 2) and added cucumber, mizuna and wakame seaweed. Try different vegetables to suit your taste. If you use only two aubergines, reduce the sauce amount to 1/2. You can make a large dish with this recipe, so reduce the amount according to the number of people you are serving.