Light Tasting Round Eggplant Steak

• 1 Short, round eggplant
• 1 Katakuriko
• 1 Grated daikon radish
• 1 Ponzu and soy sauce
• 1 Yuzu shichimi spice (optional)
• 1 Daikon radish sprouts
• 1 Olive oil

1. Use a peeler to peel the eggplant in a striped pattern of peeled and unpeeled sections.
2. Slice it lengthwise into quarters and then soak in water to remove the astringent taste.
3. Drain the eggplant and lightly coat it in katakuriko.
4. Heat oil in a frying pan over low-medium heat.
5. Pan-fry the eggplant until lightly browned.
6. Reduce the heat to low.
7. Cover with a lid and steam.
8. Once the eggplant is soft and juicy, remove the lid.
9. Increase the heat to low-medium until browned, and then serve on a dish.
10. Season with the toppings and then pour on the ponzu and soy sauce to finish.

short, katakuriko, radish, ponzu, shichimi spice, sprouts, olive oil

Taken from cookpad.com/us/recipes/147056-light-tasting-round-eggplant-steak (may not work)