Tray RIM
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Eggplant, which is in season in summer, contains polyphenol (nasunin) and has antioxidants and immune-boosting effects.
“Steak Eggplant” from Akita Prefecture has a soft skin due to its high water content, and the heat gives it a tender texture.
Anti-aging foodstuffs Eggplant (nasunin)
<Ingredients> For 2 servings
1 steak eggplant
Pizza cheese, to taste
2 tablespoons olive oil
Fresh black pepper to taste
50 g ground pork meat
Dash of parsley
1 clove garlic
1/2 can cut tomatoes
Salt and pepper to taste
50 ml white wine
1 teaspoon chicken broth powder
＜How to Cook＞
1. Add the minced garlic cloves to the salad oil and saute.
2. Cut the steak eggplant into rounds, add to step 1 and fry further.
3. Add a little water or white wine and steam.
4. When the eggplant is tender, take it out and in the same pan, saute ground meat, cut tomatoes, white wine, and chicken broth.
5. Season with salt and pepper, add on top of the eggplant with cheese, and bake in the oven for 3 minutes at 180°C. Finally, sprinkle with fresh black pepper (regular pepper is fine if not available) and finely chopped parsley.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Eggplant, which is in season in summer, contains polyphenol (nasunin) and has antioxidants and immune-boosting effects.
“Steak Eggplant” from Akita Prefecture has a soft skin due to its high water content, and the heat gives it a tender texture.
Anti-aging foodstuffs Eggplant (nasunin)
<Ingredients> For 2 servings
1 steak eggplant
Pizza cheese, to taste
2 tablespoons olive oil
Fresh black pepper to taste
50 g ground pork meat
Dash of parsley
1 clove garlic
1/2 can cut tomatoes
Salt and pepper to taste
50 ml white wine
1 teaspoon chicken broth powder
＜How to Cook＞
1. Add the minced garlic cloves to the salad oil and saute.
2. Cut the steak eggplant into rounds, add to step 1 and fry further.
3. Add a little water or white wine and steam.
4. When the eggplant is tender, take it out and in the same pan, saute ground meat, cut tomatoes, white wine, and chicken broth.
5. Season with salt and pepper, add on top of the eggplant with cheese, and bake in the oven for 3 minutes at 180°C. Finally, sprinkle with fresh black pepper (regular pepper is fine if not available) and finely chopped parsley.
Download this recipe's PDF File (English)