Some Japanese recipes are very simple, like this stew, I often cooked when I was living in Japan.
How simple is it? Cut all the ingredients, sauté the onions, garlic and aubergines, add tuna and tomato sauce, season and cook. The only utensils needed for the whole process are knife, chopping board, chopsticks/spoon/spatula, and a pan.
The reference recipe is to use a whole can of canned tomatoes, and then boil the juice until half dried. I didn’t have canned tomatoes on hand, so I switched to tomato passata, which was faster and more convenient.
Aubergine, Tuna and Tomato Stew Recipe
The ingredients are rather simple and easy to fetch, with a basic and minimal seasoning.
Ingredients
Serves 2
- ½ (180 g) aubergine, cut into chunks
- ½ canned tuna
- 1 clove garlic, minced
- ½ onion, sliced
- 150 g tomato passata
- ½ tsp sugar
- 1 tsp soy sauce
- salt and pepper
- parsley for garnish
How to Make
- Heat 2 tbsp oil in a pan over medium-high heat, fry the aubergine with a generous pinch of salt and pepper, cook until softened. Set aside.
- In the same pan, heat 1 tbsp of oil and fry onions until softened, about 10 minutes. Then add the garlic to cook for a minute.
- Tip in the tuna and tomato passata, season with sugar and soy sauce.
- Cover and simmer for 10 minutes until the sauce thickened. Garnish with parsley before serving.
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