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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ponzu & ume sauce with eggplants. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Ponzu & Ume Sauce with Eggplants is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Ponzu & Ume Sauce with Eggplants is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have ponzu & ume sauce with eggplants using 9 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Ponzu & Ume Sauce with Eggplants:
  1. Make ready 3-4 eggplants (remove the stem, cut into 4~6 equal parts lengthwise)
  2. Take 2 myoga (japanese ginger) (shredded)
  3. Take 2 shiso leaves (shredded) for topping
  4. Get 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. Make ready 1 ~2 Tbsp * white ground sesame
  9. Make ready 1 ~2 tsp * sugar

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Instructions 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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