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Grilled olive yellowtail and steamed eggplant with ponzu sauce

Grilled olive yellowtail and steamed eggplant with ponzu sauce


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


  • 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!


  1. 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.

  2. 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.)

  3. 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.

  4. 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.

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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.

Kagawa Prefecture x RIKEN "Kagawa's Genki Rice" -Enjoy a lively and healthy life with ingredients from Kagawa Prefecture- (Kagawa Prefecture page)