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Low-calorie Stewed Eggplant Side Dish Recipe

Low-Calorie Stewed Eggplant Side Dish Recipe
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Serving : 2
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Prepare the ingredients before making Low-Calorie Stewed Eggplant Side Dish in your home. Then, follow these steps below to serve Low-Calorie Stewed Eggplant Side Dish for your family or friends.

Ingredients: Low-Calorie Stewed Eggplant Side Dish

  • 2 Eggplants
  • 300 ml Dashi stock (or 1 teaspoon dashi stock powder)
  • 1 tbsp ◎Sake
  • 1 tbsp ◎Sugar
  • 1 tbsp ◎Soy sauce
  • 180 grams Grated daikon radish
  • 1 Yuzu pepper paste

How to Make Low-Calorie Stewed Eggplant Side Dish

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Low-Calorie Stewed Eggplant Side Dish in your home by yourself.

    Step 1
  • Halve eggplants lengthwise, remove the stems, and score skin in a lattice pattern. Parboil in water to remove the bitterness. Gently pat to remove the excess water.
  • Step 2
  • Boil in dashi soup stock.
  • Step 3
  • Add the ◎ ingredients and boil over medium heat.
  • Step 4
  • Grate the daikon radish.
  • Step 5
  • Transfer eggplant to plate and top with grated daikon, and a small dab of yuzu pepper paste on top.
  • Step 6
  • Bon appetit!
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