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Melt-in-Your-Mouth Eggplant and Tuna Tataki
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1
Trim off the root end of the onion and slice it thinly.
Onion to taste
1:01
~2 min
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Ingredients
1
Trim off the root end of the onion and slice it thinly.
Onion to taste
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
1
Step 1
Trim off the root end of the onion and slice it thinly.
Onion
to taste
2
Step 2
Place the sliced onion in water to remove its sharpness.
Onion
to taste
3
Step 3
Slice the myoga thinly crosswise.
Myoga (Japanese ginger)
to taste
4
Step 4
Cut the shiso (green perilla) into thin strips.
Shiso (green perilla)
to taste
5
Step 5
Trim off the eggplant stem as if sharpening a pencil, wasting as little as possible. Watch out for the thorns on the calyx.
Eggplant
to taste
6
Step 6
Slice the eggplant thinly on the diagonal. Thicker slices are fine, but a manageable thickness is recommended.
Eggplant
to taste
7
Step 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.
Eggplant
to taste
Vegetable oil
slightly generous
8
Step 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.
Eggplant
to taste
Vegetable oil
slightly generous
9
Step 9
Arrange the cooked eggplant loosely on a serving plate.
Eggplant
to taste
10
Step 10
Mix the soy sauce, vinegar, and sugar to make the sauce. It is ready once the sugar dissolves.
Soy sauce
to taste
Vinegar
to taste
Sugar
to taste
11
Step 11
Scatter the tuna over the eggplant, top with the onion, myoga, and shiso, and add a generous amount of grated ginger.
Canned tuna
to taste
Onion
to taste
Myoga (Japanese ginger)
to taste
Shiso (green perilla)
to taste
Ginger
generous amount
12
Step 12
Finish by pouring on as much sauce as you like. Ponzu can be used instead if preferred.
Soy sauce
to taste
Vinegar
to taste
Sugar
to taste
Ponzu
as desired
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Melt-in-Your-Mouth Eggplant and Tuna Tataki — cook along with the video