Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, low-calorie stewed eggplant side dish. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Low-Calorie Stewed Eggplant Side Dish is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Low-Calorie Stewed Eggplant Side Dish is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have low-calorie stewed eggplant side dish using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Low-Calorie Stewed Eggplant Side Dish:
- Get 2 Eggplants
- Take 300 ml Dashi stock (or 1 teaspoon dashi stock powder)
- Make ready 1 tbsp ◎Sake
- Prepare 1 tbsp ◎Sugar
- Prepare 1 tbsp ◎Soy sauce
- Take 180 grams Grated daikon radish
- Take 1 Yuzu pepper paste
Steps to make Low-Calorie Stewed Eggplant Side Dish:
- 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!
So that’s going to wrap it up for this exceptional food low-calorie stewed eggplant side dish recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
