Eggplant and Myoga Salad
Zest and refresh with Japanese ginger
10 minutes+
16kcal
0.3g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Cut the eggplants in half length-wise. Slice into 2 to 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 excess moisture.
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Cut the myoga in half, then into small rounds. Soak in cold water, drain well.
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Mix together (1), (2) and the myoga, drizzle on the soy sauce and combine well.
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.
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