Steamed Eggplant with Minced Meat

A deeply flavored dish prepared using a microwave oven.

Cooking time

15 minutes+

Calories

265kcal

Sodium

0.5g

Nutrition facts are for one serving.
Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 2)

minced pork: 150 g (5.3 oz.)

eggplants: 3

negi/Japanese long onion: 5 cm (2 in.)

ginger root: 1 knob

garlic: 1 clove

sesame oil: 1/2 Tbsp

green onion: as desired

(A)

Kikkoman Soy Sauce: 1 & 1/2 Tbsp

mirin (Manjo Mirin, Kotteri Mirin): 1 & 1/2 Tbsp

Directions

Remove stems from the eggplants and cut in half lengthwise. Score a crisscross pattern into the peels and then cut each in half.
Mince up the Japanese long onion, ginger root and garlic.
Place the minced meat, (2) and (A) into a bowl and combine together.
Place (1) into a lidded heat-resistant container, cover with the sesame oil and then place in the center. Arrange (3) on either side and heat lidded in a microwave oven (600 W) for 7 minutes.
Serve on a plate sprinkled with diagonally cut green onions if available.

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.