Eggplant seems to be eaten endlessly! Introducing the recipe for "infinite eggplant" using tuna cans. The taste of tuna and Chinese soup stock is effective, and it has a lingering taste even though it is not too savory.

Easy "infinite eggplant" recipe in the microwave! Tuna & Japanese-style soup stock with double umami

Eggplant seems to be eaten endlessly! Introducing the recipe for "infinite eggplant". The taste of tuna and Chinese soup stock is effective, and it has a lingering taste even though it is not too savory.

Material ( For 2-3 people )
Eggplant	Two
Tuna can	1 can
Sesame oil, chicken soup base, ponzu sauce	1 tsp
Sugar Salt	A pinch
Katsuobushi and white sesame	Appropriate amount

Infinite eggplant

Ingredients (for 2 people)

2 eggplants 1 can of tuna 1 sesame oil, chicken soup base, ponzu vinegar 1 teaspoon
A pinch of sugar and salt, dried bonito flakes, and white sesame seeds

How to make infinite eggplant

Wash the eggplant, cut off the calyx, slice it thinly and cut it into small pieces.

Mix tuna cans (with oil), sesame oil, chicken broth soup stock, ponzu sauce, sugar, and salt in a heat-resistant bowl or container such as Tupperware.

Add the chopped eggplant and mix briefly.

Cover with plastic wrap or cover and heat in a microwave oven at 600 W for 3 minutes and 30 seconds. Let sit for 1 minute, then remove the lid and mix the contents.

Serve on a plate and add white sesame and dried bonito flakes to complete.

What is the taste of infinite eggplant?

The juicy and refreshing taste of eggplant, and the umami of tuna and Chinese soup stock are effective, and even though it is not too savory, it is behind! Goma and bonito flakes add depth to the flavor and taste. This recipe is delicious even when chilled, and is also recommended for pre-preparation.