Steps to Prepare Quick Low-Calorie Stewed Eggplant Side Dish
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, low-calorie stewed eggplant side dish. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
Low-Calorie Stewed Eggplant Side Dish is among the favorite food menus that are increasingly being sought by a lot of people over the internet. If you are the one that is seeking the recipe information, then this is actually the right website page. We convey the steps to how in order to cook and also the ingredients needed. Do not forget to also display related videos as additional information.
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To get started with this particular recipe, we must prepare a few components. You can certainly cook Low-Calorie Stewed Eggplant Side Dish using 7 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish
- You need 2 of Eggplants.
- Prepare 300 ml of Dashi stock (or 1 teaspoon dashi stock powder).
- Prepare 1 tbsp of ◎Sake.
- It's 1 tbsp of ◎Sugar.
- It's 1 tbsp of ◎Soy sauce.
- Prepare 180 grams of Grated daikon radish.
- You need 1 of Yuzu pepper paste.
Low-Calorie Stewed Eggplant Side Dish detail by detail
- 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..
- Boil in dashi soup stock..
- Add the ◎ ingredients and boil over medium heat..
- Grate the daikon radish..
- Transfer eggplant to plate and top with grated daikon, and a small dab of yuzu pepper paste on top..
- Bon appetit!.
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