| 2 Servings | |
| Eggplant (cut into three pieces horizontally) | 1 |
| Katsuo (bonito) Shuto | 1 tbsp |
| Minced ginger | 1 tbsp |
| Scallion | As needed |
| Sesame Oil (for frying eggplant) | 3 tbsp |
Directions
| 1. | Put sesame oil in a skillet pan. Fry the eggplant on both sides. | |
|---|---|---|
| 2. | Place the eggplant on a cutting board once it's cooked and cut into big pieces. | |
| 3. | Place it on a plate and top it with Katsuo (bonito) Shuto, grated ginger, then sprinkle sliced scallions. | |
Tips and Pointers
Let the eggplant soak in the sesame oil well before cooking. Slice the eggplant for better cooking.
Comment
Used in this recipe!
Katsuo (bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=68