Stick eggplant
To make the most of the texture of Kariruya eggplant, we used a steamer to create a soft finish. You can eat it deliciously even when it's cooled.
How to make it
1
Cut off the top and bottom of the Kariru family eggplant and cut it to about the length of one finger. Peel the skin and cut the skin and contents into shredded pieces about 5mm wide.
2
Thinly chopped eggplant with salt and balm, put it in a steamer and steam for about 10 minutes.
3
Remove from the steamer and pour in the chicken sauce. Topped with chopped versatile green onions to your liking.
Ingredients for 3 people
-
- Kariru family eggplant
- 1 bottle
-
- Can be replaced with balm
- 1 tablespoon
-
- salt
- A pinch
-
- Stick chicken sauce
- Appropriate amount
-
- versatile green onion toppings
- A little
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