Su – Zakana Recipe

Inspired by Counter-

Time45m

Serves2

Eggplant, soy, yuzu, matsutake, trout, scallion

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Rinse and pat dry.
2
Cook the Matsutake
Heat olive oil in a skillet over medium heat. Add sliced matsutake mushrooms and sauté for 5-7 minutes until they are tender and golden. Season with salt and pepper.
3
Grill the Eggplant
Preheat a grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and grill for about 3-4 minutes on each side until charred and cooked through.
4
Prepare the Trout
Season the trout fillet with salt and pepper. In the same skillet used for the mushrooms, sear the trout for about 3-4 minutes on each side until cooked through. Remove from heat.
5
Assemble the Dish
On a serving plate, layer the grilled eggplant, topped with the sautéed matsutake mushrooms. Place the seared trout on top and drizzle with soy sauce and yuzu juice. Garnish with finely sliced scallions.