One of the vegetables that I learned to appreciate is eggplant. I didn’t understand why my mother cooked this vegetable so often when I was growing up. How funny I became to enjoy eggplant in my early 20s. This Eggplant with Sesame Ponzu Sauce (ナスの胡麻ポン酢和え) is one of my favorite eggplant dishes and I hope you enjoy it. It’s so easy to prepare and delicious!
Reading: how to make ponzu sauce for sushi
Tips on Making Eggplant with Sesame Ponzu Sauce
- Cut the eggplant right before you cook. Eggplant changes its color when exposed to air. Therefore, as soon as you cut it into slices, fry them in the oil immediately.
- Kobucha or kombucha (昆布茶) is not a kombucha, the fermented drink, you may know of. It’s granules made of kombu and salt, and we drink it as a tea in Japan. Since it’s made of kombu and salt, we often use it as a seasoning.
- Try serving this chilled in the summer and warm in other seasons. So refreshing and delicious!
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