🇯🇵 Japanese Home Cooking | Sappa Fish Braised Eggplant with Ground Radish 🐟🍆

A simple Japanese menu that looks plain but eaten is very warm. 🤍

Bajaji fish until fragrant. Dine with soft eggplant and stew in mellow-flavored mensuyu broth. Add ground radish to keep the taste fresh. Not greasy.

Raw Materials

- Two pieces of fish.

- 3 Japanese aubergines

- 300 grams of Japanese radish

- 1 small piece of ginger

- A little alley onion.

- Starch flour for fish.

- A little salt.

Broth

- 2 times concentrated mensuyu 4.5 tablespoons

- 150 ml of water

In the recipe, use mensuyu for convenience, but if not, can mix dashi + shoyu + mirin instead.

👩🏻‍🍳 How to do

1.Eggplant skin chevrons in a grid. Cut them in half and cut them into large pieces.

2.Sliced the sap into slices. Sprinkle some salt and mix the starch flour all over. Then scrape the radish and ginger prepared.

3. Set the pan, add quite a bit of oil. Bring the aubergine down, fry / chee with a medium fire until fragrant and a little charred.

4. Jijapa fish, beautiful yellow on both sides

5.Put the aubergine and saba fish into the pan. Fill 4.5 tablespoons of mensuyu + 150 ml of water and add about 90% ground radish. Boil the medium heat for about 3 minutes.

6.Scoop on the plate. Place the remaining ground radish on top. Followed by ground ginger and alley spring onion. Ready to eat. ✨

Tip: This recipe can be changed from saka fish to other fish or chicken meat. The method is similar.

Salty, sweet, good. Gently dashi tower. 🍃

Eat with hot Japanese rice is very good. 🍚✨

One menu of fish + vegetable protein fits the day of eating homemade Japanese food and not too heavy. 🫶🏻

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