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10minutes
Cut the chikuwa diagonally to a width of 2 mm.
Cut the eggplant in half and then cut it diagonally to a width of 5 mm.
Put mayonnaise, miso and sugar in a bowl and mix well.
Add a bit of chili if you like.
Add oil to a frying pan and fry the eggplants. Add 1 tablespoon of oil.
When the eggplants are stuffy, add the chikuwa, fry a little, add the miso mayonnaise, and let it blend in well, and you're done!
・ Miso mayonnaise is a versatile sauce, so it is delicious even if you season it with other dishes or use it as a dip sauce.
・ It is recommended that you do not mix the chili peppers in the miso mayonnaise, but sprinkle the chili peppers on top after completion so that the spiciness can be adjusted depending on the eater.
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