Eggplant in Nanban Sauce

1. 1

   Chop off the stem end of the eggplant with scissors.

2. 2

   Rip the eggplant in half lengthwise, then break it apart with your hands into bite-sized pieces.

3. 3

   (The fresher the eggplant, the easier it will break.)

4. 4

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

5. 5

   Put the eggplant pieces on paper towels so that they don't overlap each other, and microwave for about 5 minutes (500 W).

6. 6

   They'll become like deep fried eggplant.

7. 7

   Put the ponzu sauce and water in a plastic container.

8. 8

   Add the cooked eggplant from step 4 and marinate.

9. 9

   When the flavors have penetrated the eggplant, it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.