Eggplant with Spicy Sauce

An easy recipe with sliced eggplant. Add bonito flakes for a Japanese touch.

Eggplant with Spicy Sauce
Photographed by Tomozo Tomoda


Recipe by
Kazuhiko Tei

Easy

Seafood

Vegetables

Quick

40kcal

3minutes

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 whitebait
    Note

    Baby Japanese anchovies boiled in lightly salted water and then semi-dried.

  • 1/2 package daikon radish sprouts
    Note

    Has a slightly pungent taste.

  • 1 packet bonito flakes (3 g)
  • [A]

    • 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 drops
      Note

      Seasoning originally from China. Chili pepper cooked in vegetable oil to extract the spiciness.

Directions

1

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.

2

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.