Japanese Chef Hisako Okuzono Shares Simple Teriyaki Eggplant & Fried Tofu Recipe for Summer Energy
Tokyo, Japan – Renowned Japanese home chef Hisako Okuzono has released a new recipe for teriyaki-flavored eggplant and fried tofu, designed as a light and appetizing dish perfect for combating summer fatigue. Published on her popular recipe site, Nabe Kamapeji, the dish emphasizes ease of preparation and accessibility, utilizing readily available ingredients.
Okuzono notes a recent surge in positive feedback following her previous eggplant recipe, nanbanzuke eggplant, inspiring her to create another flavorful option featuring the seasonal vegetable.The new stir-fry recipe swaps meat for fried tofu, making it particularly appealing for those with reduced appetites during warmer months. The dish’s simplicity and familiar flavors aim to provide a comforting yet revitalizing meal.
Recipe Steps:
- Combine ingredient “B” (details not specified in source).
- Steam eggplant slices in a frying pan with sesame oil for three minutes per side, then remove.
- Lightly fry pre-fried tofu in a separate pan with optional sesame oil.
- Return eggplant to the pan, add ingredient “B”, and thoroughly combine.
- Mix grated ginger with bonito flakes.
- Serve with a squeeze of lemon juice for enhanced flavor.
Okuzono highlights the exceptional quality of eggplants currently in season,attributing their taste to both favorable growing conditions and the summer heat. She suggests the dish is a fast and easy solution for those seeking a nourishing meal when appetite is low, and encourages viewers to explore her accompanying YouTube channel for visual guidance. The recipe and related content are available at https://www.nabekama.jp.
