A simple recipe for "stir-fried eggplant with ponzu sauce" with plenty of umami!

Introducing a simple recipe of "stir-fried eggplant with ponzu", which is left to ponzu for seasoning. Recommended when you want to eat plenty of mushrooms.

Material ( For 2 people )
Eggplant	Two
Bunashimeji	1 bag
Maitake mushroom	1 bag
Enoki	1 bag
Ponzu sauce	2 tablespoons
Sesame oil	1.5 tbsp
Green onion	Appropriate amount

Introducing a simple recipe of "stir-fried eggplant with ponzu", which is left to ponzu for seasoning. Recommended when you want to eat plenty of mushrooms.

Stir-fried eggplant with ponzu sauce

material

2 eggplants 1 bag of shimeji mushrooms 1 bag of maitake mushrooms 1 bag of ponzu vinegar 2 tablespoons
1.5 tablespoons of sesame oil
Appropriate amount of green onion

How to make

1. Remove the stones from the mushrooms and loosen them. Cut the green onions into slices.

2. Rinse the eggplant thoroughly, remove the calyx and cut into slices with a width of about 3 mm.


3. Sprinkle sesame oil in a frying pan and fry while absorbing the oil in the eggplant.


4. When the eggplant is crispy, add mushrooms and fry.


5. Add ponzu sauce and fry lightly, turn off the heat, and sprinkle green onions to finish.

What is the taste of this ponzu stir-fried eggplant?

A refreshing taste with the acidity of citrus in a moderately salty taste. The umami of the mushrooms that have been used abundantly is inhaled, and the rich flavor spreads with each bite. Satisfactory taste thanks to the fragrant richness of sesame oil.


I used Bunashimeji and Maitake mushrooms this time, but I also recommend using Eringi and Shiitake mushrooms. Try making it with your favorite mushrooms!