Eggplant and Japanese Ginger Salad

Eggplant and Japanese Ginger Salad

Enjoy zesty and refreshing Japanese ginger.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


a small amount

1/4 tsp


  1. Cut the eggplants in half length-wise. Slice into 2-3 mm (0.1 in) thick pieces and place in a bowl. Lightly cover in salt, massage by hand and compress for a minute or so to remove moisture.
  2. Cut the myoga in half, then into small, bite-size pieces. Soak in water then drain.
  3. Mix (1),(2) and the ginger, then place in a bowl. Season with soy sauce.

Cooking Basics

Eggplants - half-circle slices

Remove the stem from the eggplant. Then cut in half vertically, and slice cut-side down at consistent widths from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

You Might Like These Recipes

Related Ingredients

Recently Viewed