Melt-in-Your-Mouth Eggplant and Tuna Tataki

Name: Melt-in-Your-Mouth Eggplant and Tuna Tataki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: 和食
Ingredients: Eggplant to taste; Canned tuna to taste; Onion to taste; Myoga (Japanese ginger) to taste; Shiso (green perilla) to taste; Ginger generous amount; Vegetable oil slightly generous; Soy sauce to taste; Vinegar to taste; Sugar to taste; Ponzu as desired

Koh Kentetsu's take on a "second-string side dish" loaded with summer aromatics. Thinly sliced eggplant is pan-fried until golden, then topped with tuna and a mix of onion, myoga, shiso, and ginger, and finished with a simple sauce of soy sauce, vinegar, and sugar. In Kochi, its home region, grilled and flaked butterflied horse mackerel is scattered on top, but canned tuna adds the same savory depth with far less effort. It looks refreshingly cool and is also great tossed with somen noodles.

WashokuAppetizerSide2 servings30 min(Prep 15 min + Cook 15 min)280 kcal

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Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

My name is Ken Tetsu Ko. I'm from Osaka Prefecture and work in the culinary field.

59recipes·86cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Trim off the root end of the onion and slice it thinly.
1:01~2 min
2
Place the sliced onion in water to remove its sharpness.
1:14~5 min
3
Slice the myoga thinly crosswise.
1:28~2 min
4
Cut the shiso (green perilla) into thin strips.
1:44~2 min
5
Trim off the eggplant stem as if sharpening a pencil, wasting as little as possible. Watch out for the thorns on the calyx.
2:03~2 min
6
Slice the eggplant thinly on the diagonal. Thicker slices are fine, but a manageable thickness is recommended.
2:32~3 min
7
Add a slightly generous amount of oil to a frying pan and start cooking the eggplant right away. It has not been soaked in water, but soak it briefly if you prefer.
2:47~1 min
8
Cook until golden brown, then flip and cook the other side the same way. Moisture will come out as it cooks, so do not add more oil.
3:11~8 min
9
Arrange the cooked eggplant loosely on a serving plate.
4:04~2 min
10
Mix the soy sauce, vinegar, and sugar to make the sauce. It is ready once the sugar dissolves.
4:39~2 min
11
Scatter the tuna over the eggplant, top with the onion, myoga, and shiso, and add a generous amount of grated ginger.
5:02~3 min
12
Finish by pouring on as much sauce as you like. Ponzu can be used instead if preferred.
6:04~1 min

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