Steamed Eggplant and Chikuwa Tube-shaped Fish Cake with Mustard and Soy Sauce
Enjoy the different textures of tender eggplant and chewy chikuwa in this super healthy dish!
Photographed by Manao Okamoto
Calorie count is per serving.
Does not include time needed to allow the steamed eggplant to cool.
Ingredients (Serves 2)
- 2 eggplants
- 2 chikuwa
- 2 tsp soy sauce
- 1/2 tsp Japanese mustard
Cut off the calyxes from the eggplant. Place on the side of a heat-resistant plate and cover lightly with plastic wrap. Microwave (600 W) for 4-5 minutes and set aside until cool enough to handle.
Cut the chikuwa diagonally into 5 mm slices. Cut the eggplant diagonally into 1 cm slices.
Combine [A] in a bowl, add the chikuwa and eggplant and mix together.