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Ponzu & Ume Sauce with Eggplants
Ponzu & Ume Sauce with Eggplants

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Ponzu & Ume Sauce with Eggplants Recipe

Preptime: 11 Minutes Cooktime: 59 Minutes Serve: 2 Persons Nutrition: 137 calories.

To cook ponzu & ume sauce with eggplants you need 9 ingredients and 2 steps. Here is how you do that.


The ingredients needed to prepare ponzu & ume sauce with eggplants :

  1. Take 3-4 eggplants (remove the stem, cut into 4~6 equal parts lengthwise)
  2. Get 2 myoga (japanese ginger) (shredded)
  3. Provide 2 shiso leaves (shredded) for topping
  4. Prepare 2 Tbsp sesame oil
  5. Get Sauce: (*mix in advance)
  6. Take 2-3 Tbsp * ponzu (juice pressed from a bitter orange)
  7. Get 1 * pickled ume (remove the seed, chop finely)
  8. Prepare 1 ~2 Tbsp * white ground sesame
  9. Take 1 ~2 tsp * sugar

Steps to make Ponzu & Ume Sauce with Eggplants :

  1. Put eggplants and sesame oil into a bowl, stir lightly, heat in a microwave with cling film for about 3~4 mins. Let it cool.
  2. Arrange the eggplants in a plate and place the myoga on it. Top with the shiso leaves, Pour the sauce over them.

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