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【English】 ■Ingredients (2 serves) ・4 chikuwa (grilled fish cake) ・2 eggplants (about 230g) ・5 perilla leaves ・1 tbsp sesame oil (A) 1 tbsp cooking sake (A) 1 tbsp ponzu sauce (A) 1 tsp grated ginger ・A pinch of salt and pepper ・White roasted sesame seeds, to taste ■Cooking Time 15 minutes ■Nutritional Information (per serving) ・Energy...148kcal ・Protein...7.1g ・Fat...6.7g ・Carbohydrates...13.6g (Sugars/Dietary Fiber...12.3g/1.3g) ■Instruction 1．Cut off the stems of the perilla leaves and julienne them. Cut off the stem of the eggplant and cut it into irregular chunks. 2．Slice the chikuwa diagonally into 1cm pieces. 3．Heat the sesame oil in a frying pan over medium heat. Add the eggplant skin-side down and fry until browned. 4．Add the chikuwa to (3) and stir-fry briefly. Turn off the heat, add (A) and the perilla leaves, then heat again and simmer until the sauce thickens. Season with salt and pepper and remove from the heat. 5．Plate the dish and sprinkle with white roasted sesame seeds to finish!