CookPal AI
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Eggplant Tataki Style

Coût $8, économiser $7

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Vegetables

    • 🍆 3 eggplants
    • 5 shiso leaves
    • 1 myoga
    • 🧅 1/4 onion, sliced

  • Condiments

    • 50cc ponzu sauce
    • 1/3 tsp grated ginger

  • Cooking Oil

    • sufficient salad oil for frying

ÉTAPES

1

Remove the stems from the eggplants, cut them in half lengthwise, and slice into 1cm thick pieces with the cut side down.

2

Cut the stems off the shiso leaves and slice them thinly. Slice the myoga diagonally into thin pieces. Thinly slice the onion and soak in water for 5–10 minutes, then drain.

3

Mix ponzu sauce and grated ginger in a bowl.

4

Heat salad oil in a frying pan to about 5mm depth. Fry the eggplant slices on medium heat until tender.

5

Arrange the fried eggplant on a plate, top with onion, myoga, and shiso leaves, then drizzle with the ponzu ginger sauce.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 2g
    Protéines
  • 10g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh eggplants for better texture and taste.You can substitute shiso leaves with basil if unavailable.Serve as a side dish or pair with rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.