Name: Eggplant and Tuna Tataki
Cuisine: 和食
Ingredients: 2 eggplants; 1 small can of tuna; 2 tbsp vegetable oil; 1/4 onion; 1 myoga (Japanese ginger); 2-3 shiso leaves; 1 knob of ginger, grated; 1 tbsp soy sauce; 1 tbsp vinegar; 1/2 tsp sugar

About "Eggplant and Tuna Tataki"

Koh Kentetsu introduces Eggplant and Tuna Tataki, the ultimate summer side dish that sits perfectly between a main and a side. Pan-fried eggplant is topped with canned tuna and plenty of fresh herbs, then finished with a refreshing soy-vinegar sauce. While the traditional version in Kochi uses grilled horse mackerel, using canned tuna makes it incredibly easy to recreate. Featuring onion, myoga (Japanese ginger), shiso, and ginger, this dish offers a bright, summery flavor. It's a versatile dish that pairs wonderfully with somen noodles or as a sake appetizer.

Video Timestamps

Tips for Making "Eggplant and Tuna Tataki"

Prep
- Thinly slice the onion and soak in water to remove the raw sharpness.
Prep
- Trim the eggplant stem diagonally like sharpening a pencil to minimize waste. Watch out for sharp thorns near the stem.
Prep
- Stack and roll the shiso leaves before slicing to get thin, even strips.
Heat control
- Arrange the eggplant in the pan and sear over medium heat for about 2 minutes without moving until browned.
Heat control
- Eggplant absorbs oil easily, but it will release it back as it cooks, so do not add extra oil midway.
Seasoning
- Mix 1 tbsp each of soy sauce and vinegar with 1/2 tsp sugar, stirring well to dissolve the sugar.
Plating
- Scatter tuna over the pan-fried eggplant, layer the herbs, top with ginger, and drizzle with the sauce.
Variations
- Add sliced garlic or chili for a punchier flavor. It also pairs beautifully with somen noodles.

Ingredients for "Eggplant and Tuna Tataki"

10 items

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2eggplants
1small can of tuna
2tbsp vegetable oil
1/4onion
1myoga (Japanese ginger)
2-3shiso leaves
1knob of ginger, grated
1tbsp soy sauce
1tbsp vinegar
1/2tsp sugar

How to Make "Eggplant and Tuna Tataki"

1
Cut off the root of the onion, slice it thinly, and soak in water to remove the sharpness.
2
Finely slice the myoga starting from the end.
3
Stack the shiso leaves, roll them up tightly, and slice them into thin strips.
4
Trim the stem of the eggplants by cutting diagonally around it (like sharpening a pencil), then slice them diagonally into thin pieces.
5
Mix 1 tbsp soy sauce, 1 tbsp vinegar, and 1/2 tsp sugar well to dissolve the sugar and make the sauce.
6
Heat 2 tbsp vegetable oil in a frying pan over medium heat, arrange the eggplant slices, and sear without moving for about 2 minutes until browned.
7
Flip and sear the other side in the same way. Once both sides are golden brown, arrange them on a plate.
8
Flake the canned tuna and scatter it evenly over the eggplant.
9
Gently pile the drained onion, myoga, and shiso on top, then top with the grated ginger.
10
Drizzle the special sauce over everything to finish.

Detailed Commentary on "Eggplant and Tuna Tataki"

* Content organized by topics from the video.

The '1.5-Line' King of Side Dishes!

Hi, I'm culinary researcher Koh Kentetsu. Today, I'm sharing a recipe from my '1.5-Line King of Side Dishes' series—dishes that sit right between a main course and a simple vegetable side. Our star ingredient is eggplant, which is coming into its best season. We'll use it to make a satisfying 'Eggplant and Tuna Tataki.' Just pan-fry, plate, and top with plenty of fresh herbs—it's perfect for summer. While many associate 'tataki' with seared bonito, eggplant tataki is incredibly delicious, easy to make, and highly recommended.

Prepping the Refreshing Herbs

Let's get started. A generous amount of fresh herbs is essential for tataki. Today, we're using classic Japanese aromatics: 1/4 onion, 1 myoga, and 2 to 3 shiso leaves. First, cut off the root of the onion and slice it thinly. Since we're using it raw, soak it in water to take the edge off. Next, finely slice the myoga from the end; its texture and aroma add a wonderful accent. For the shiso, stack the leaves, roll them up tightly, and slice them to get beautiful, thin strips. As the weather gets warmer, these refreshing aromas of myoga and shiso are exactly what you crave.

Cutting and Prepping the Eggplant

Next, let's prep 2 eggplants. In Kochi prefecture, people enjoy eggplant tataki in many different ways. To minimize waste when removing the stem, insert your knife at an angle and trim just around the cap, as if you're sharpening a pencil. Be careful not to prick your fingers, as eggplant stems can have sharp thorns. Once the stem is removed, slice the eggplant diagonally. You can cut them to your preferred thickness, but slicing them slightly thin makes them cook faster and easier to handle.

Pan-Frying Without Adding Extra Oil

Heat 2 tbsp of vegetable oil in a frying pan over medium heat and add the eggplant. We are cooking them immediately after cutting, so there's no need to soak them, but feel free to soak them briefly if you're concerned about bitterness. Once arranged in the pan, let them sear without moving for about 2 minutes until nicely browned. Eggplants absorb oil quickly, so it might look dry at first, but as they cook, they will release the oil back along with their moisture. The key is to pan-fry them patiently without adding more oil. Once both sides are beautifully browned, transfer them to a plate.

Plating with Easy Tuna and Herbs

The sauce is a simple mixture of 1 tbsp soy sauce, 1 tbsp vinegar, and 1/2 tsp sugar—just stir well to dissolve the sugar. For the topping, we are using 1 small can of tuna. In Kochi, the authentic way is to top it with flaked, grilled horse mackerel, which pairs beautifully with eggplant. However, we're using canned tuna today for a quick and easy alternative. Scatter the flaked tuna over the pan-fried eggplant, then gently pile on the drained onion, myoga, and shiso. Top with 1 knob of grated ginger, and finally, drizzle the special sauce all over.

A Perfect Harmony of Flavors

Now, let's taste it. It looks so refreshing, and the shape of the eggplant makes it easy to wrap around the herbs. With one bite, the sweetness of the eggplant, the savory umami of the tuna, and the freshness of the herbs burst in your mouth—it's incredibly delicious! Even with the rich tuna, the tangy sauce and fresh herbs keep it light and refreshing. This dish is perfect as a drink snack, but it also pairs wonderfully tossed with somen noodles. You can also customize it by adding sliced garlic or a bit of spice for an extra kick. This recipe truly shows the potential of eggplant—I hope you give it a try!

Koh Kentetsu's Summer Herb Recipe! Melt-in-Your-Mouth Eggplant & Tuna Tataki