Simple Way to Make Speedy Light Tasting Round Eggplant Steak

Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Ultimate Light Tasting Round Eggplant Steak. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Light Tasting Round Eggplant Steak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Light Tasting Round Eggplant Steak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can cook Light Tasting Round Eggplant Steak using 7 ingredients and 4 steps. Here is how you can achieve that.

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. Recipe by chidemari

Ingredients and spices that need to be Prepare to make Light Tasting Round Eggplant Steak:

1. 1 Short, round eggplant
2. 1 Katakuriko
3. 1 Grated daikon radish
4. 1 Ponzu and soy sauce
5. 1 Yuzu shichimi spice (optional)
6. 1 Daikon radish sprouts
7. 1 Olive oil

Instructions to make to make Light Tasting Round Eggplant Steak

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.

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