Light Tasting Round Eggplant Steak

1. 1

   Use a peeler to peel the eggplant in a striped pattern of peeled and unpeeled sections.

2. 2

   Slice it lengthwise into quarters and then soak in water to remove the astringent taste.

3. 3

   Drain the eggplant and lightly coat it in katakuriko.

4. 4

   Heat oil in a frying pan over low-medium heat.

5. 5

   Pan-fry the eggplant until lightly browned.

6. 6

   Reduce the heat to low.

7. 7

   Cover with a lid and steam.

8. 8

   Once the eggplant is soft and juicy, remove the lid.

9. 9

   Increase the heat to low-medium until browned, and then serve on a dish.

10. 10

    Season with the toppings and then pour on the ponzu and soy sauce to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.