[ASMR] Nasu Salad - made in casamari 

Nasu (Eggplant) salad with ponzu dressing is my staple for many of my friends. The easy instruction is below:
1. Chop eggplant by its length or dice it into bite-size cubes. Sprinkle salt on both sides of eggplant pieces and rest until water comes out.
2. While waiting, mix ponzu sauce with sesame oil, spring onion, garlic, chilli, sugar, mirin, lime or yuzu. My preference is sourness and sweetness come first, followed by saltiness, finally spiciness (optional)
3. Steam or fry eggplant pieces. I prefer frying as it keeps eggplant in shape and reserves the colour but if you do not like frying method for eggplant, you can also steam it, make sure you remove the water as much as possible so it won't dilute the dressing.
4. Toss eggplants with the dressing, voila.
The salad can be kept in the fridge for several days despite of its deteriorated colour.