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