Ponzu & Ume Sauce with Eggplants

Source : Put Eggplants And Sesame Oil Into A Bowl Stir Lightly Heat In A Microwave With Cling Film For About 3 4 Mins Let It Cool Arrange The Eggplants In A P...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : July 25, 2022

Step:

  1. Put eggplants and sesame oil into a bowl, stir lightly, heat in a microwave with cling film for about 3~4 mins. Let it cool.

  2. Arrange the eggplants in a plate and place the myoga on it. Top with the shiso leaves, Pour the sauce over them.


Ingredients

  1. 3-4 eggplants (remove the stem, cut into 4~6 equal parts lengthwise)
  2. 2 myoga (japanese ginger) (shredded)
  3. 2 shiso leaves (shredded) for topping
  4. 2 Tbsp sesame oil
  5. Sauce: (*mix in advance)
  6. 2-3 Tbsp * ponzu (juice pressed from a bitter orange)
  7. 1 * pickled ume (remove the seed, chop finely)
  8. 1 ~2 Tbsp * white ground sesame
  9. 1 ~2 tsp * sugar

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