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茄子のぽん酢あんかけ/Eggplant with Clear Yuzu Ponzu


2人前:2 servings



材料 Ingredients

  • 茄子・・・・・・1本 

  • 片栗粉・・・・・少々

  • 揚げ油・・・・・適量

  • ししとう・・・・・3本

  • 透明醤油でつくった柚子舞うぽん酢・・・・・大さじ2(30g)

  • 水溶き片栗粉・・・・・小さじ1(3g)

  • 水・・・・・100ml  

  • おろし生姜・・・・・適量

  • Eggplant-1pcs

  • A pinch of potato starch-appropriate amount

  • Deep-frying oil-appropriate amount

  • Shishito peppers-3pcs

  • Clear yuzu ponzu soy sauce-2tbsps (30g)

  • Dissolved potato starch-1tsp (3g)

  • Water-100ml

  • Grated ginger-appropriate amount

作り方 Preparation

Step ①


Step ②


Step ③


Step ④


1)ove the hefty part of the eggplant, peel it lengthwise in places, and cut it into 3cm-thick slices. Soak in water to remove the scum.

2)Wipe them dry with paper towels, dust the surface with potato starch, and deep-fry them. Cut a hole in the bottom of shishito peppers and deep-fry them in the same way.

3) In a small saucepan, boil water and "Clear yuzu ponzu soy sauce" and add potato starch to thicken the sauce.

4) Arrange the eggplant and Shishito on a plate,

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