The spiciness of wasabi is refreshing! Eggplant wasabi with ponzu sauce

A simple side dish that combines the fresh taste of raw eggplant, the acidity and richness of ponzu, and the spiciness of refreshing wasabi. You can enjoy a refreshing taste that goes well with summer.

Eggplant wasabi with ponzu sauce

Ingredients (for 2 people)

Eggplant 2 bottles of salt 1/2 teaspoon
2 tablespoons of ponzu
Wasabi tube about 5-10 cm

How to make

Cut the eggplant into small pieces.


Put salt in a bowl or plastic bag, rub it in and leave it for about 10 minutes.


Lightly squeeze the water from the eggplant and mix it with ponzu and wasabi.


Serve on a plate and sprinkle with sesame seeds to complete.

What is its taste?

The skin is crisp and actually moist and soft. The fresh texture unique to raw eggplant is fresh!


Every time you chew, the juiciness overflows with the umami of eggplant, the acidity and richness of ponzu, and the spiciness of wasabi. The randomness of the wasabi that soaked into the eggplant peels its fangs at an unexpected timing is also fun.

The sesame seeds add warmth to the whole, while it is refreshing. It has a crunchy texture and is an accent.


It can be done immediately without heating, so it is a convenient recipe when you want to add one item quickly. Enjoy the flavor of eggplant and wasabi!