Eggplant with Spicy Sauce
An easy recipe with sliced eggplant. Add bonito flakes for a Japanese touch.
Photographed by Tomozo Tomoda
Calorie count is per serving
Ingredients (Serves 4)
- 2 eggplants (large) (200 g)Note
Japanese eggplants are usually about 13-15 cm, 100 g, and deep purple.
- 2 tbsp dried whitebaitNote
Baby Japanese anchovies boiled in lightly salted water and then semi-dried.
- 1/2 package daikon radish sproutsNote
Has a slightly pungent taste.
- 1 packet bonito flakes (3 g)
- 1 tsp sesame oil
- 2 tsp ground sesame seeds
- 1 tsp grated ginger (store-bought)
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp rice vinegar
- Chinese chili oil, a few dropsNote
Seasoning originally from China. Chili pepper cooked in vegetable oil to extract the spiciness.
Cut the stems off of the eggplants and cut them in half along their length. Place them on a cutting board, cut surface down, and cut them into thin slices along their length. Cut off the root end of the daikon radish sprouts and cut them in half.
Place the sliced eggplant in a bowl, then add the ingredients for [A] and toss to coat. Add the dried whitebait, daikon radish sprouts, and bonito flakes, and stir in. Add a small amount of salt to season to taste.