Directions
- 1Roast eggplants over an open flame until blackened. Place in a bowl and cover with cling wrap to steam for 15 minutes.
- 2Combine together beaten eggs, sakura ebi, shirasu and onion leeks. Season with salt and pepper and mix well.
- 3Peel skin from eggplants and lightly smash on a plate. Add the egg mixture on top.
- 4In a frying pan with oil, transfer the eggplant and egg mixture and let it cook for about 2-3 minutes per side.
- 5Serve with okonomiyaki sauce, Japanese mayo, aonori and bonito flakes.
Ingredients
- 2 large eggplants
- 4 eggs
- 0.25 cup sakura ebi
- 150 g shirasu
- 0.25 cup onion leeks
- 1 pinch salt
- 1 pinch pepper
- 1 okonomiyaki sauce
- 1 Japanese mayo
- 1 aonori powder
- 1 bonito flakes
Equipment
platespoonforksticksbowlplastic wrapfrying pangas stovebrush
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