Kariruya eggplant with shiba melon sauce
The key to this dish is to slice the eggplant thinly so that it cooks quickly. This is a simple dish that can be made with simple ingredients
How to make it
1
Cut off the stem of the Karuka eggplant and cut into bite-sized pieces
2
Place the eggplant in hot oil and deep fry. As the eggplant is cooked, the skin will gradually turn green. Cook for about 3 minutes
3
Add the seasonings (A) to another frying pan and fry over a heat to evaporate the alcohol. Reduce the heat to medium, and once the sauce has thickened, add the deep-fried eggplant (2) and coat with the sauce. Remove from the heat and serve in a serving dish
Ingredients for 3 people
-
- Kariru family eggplant
- 1 bottle
-
- Fried oil
- Appropriate amount
-
[A]
- Japanese sake
- 1 tablespoon
-
- Sweet noodle sauce
- 2 tbsp
-
- Sesame paste
- 1 tablespoon
-
- sugar
- 1 tablespoon
[PR]
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