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!

Steamed Eggplant and Chikuwa Tube-shaped Fish Cake with Mustard and Soy Sauce
Photographed by Manao Okamoto


Recipe by
Makiko Oda

Easy

Vegetables

Healthy

Quick

60kcal

8minutes

Calorie count is per serving.
Does not include time needed to allow the steamed eggplant to cool.

Ingredients (Serves 2)

  • 2 eggplants
  • 2 chikuwa
  • [A]

    • 2 tsp soy sauce
    • 1/2 tsp Japanese mustard

Directions

1

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.

2

Cut the chikuwa diagonally into 5 mm slices. Cut the eggplant diagonally into 1 cm slices.

3

Combine [A] in a bowl, add the chikuwa and eggplant and mix together.