Grilled olive yellowtail and steamed eggplant with ponzu sauce
Kagawa's Genki Rice (Kagawa Prefecture x RIKEN) Olive oilOlive YellowtailMitoyo eggplant
Ingredients
For 2 people
- Olive hamachi (for sashimi) 140g
- Mitoyo eggplant (* 1 bottle, equivalent to 120g for other varieties) 1/2
- Radish 100g
- Olive oil 1/2 tbsp
- Ponzu sauce 1 tbsp + 1/2
- Chopped green onions Appropriate amount
POINT
- By roasting the surface, you can bring out the aroma and the taste of fat.The chewy texture of the olive hamachi and the savory texture of the eggplant are a perfect match!
Method
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Cut the Mitoyo eggplant in half lengthwise, slice it into thin slices with a width of 5 mm, and soak it in water.
Grate the radish, make grated radish and squeeze the water lightly. -
Put aluminum foil on a frying pan and heat it over medium heat, and line up the drained Mitoyo eggplants.Cover and cook over low heat for 4 minutes on each side, then remove to a plate.
(A microwave oven is also acceptable: Put the drained Mitoyo eggplant in a heat-resistant bowl, wrap it, and heat it in a 600w microwave oven for 3 minutes.) -
Take the aluminum foil, sprinkle olive oil in a frying pan and heat over medium heat.Add olive yellowtail and lightly cook the surface for 10 seconds each to cut it into pieces that are easy to eat.
-
Put step 2 and step 3, grated radish and ponzu sauce in a bowl and mix.Serve in a bowl and sprinkle chopped green onions to finish.
Invented
Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN
This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.
