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    Japanese Cookbook

    Eggplant and Myoga Salad

    Eggplant
    Salad
    Side Dish
    ​

    4 servings

    portionen

    15 minutes

    aktive zeit

    20 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 Japanese eggplant (4 oz, 113 g)

    ½ tsp Diamond Crystal kosher salt

    3 myoga ginger (0.5 oz, 15 g; You can substitute it with a small amount of ginger, preferably mild-flavored young ginger)

    4 shiso leaves (perilla/ooba) (Skip if you don't have shiso)

    1 Tbsp toasted sesame oil

    1 tsp soy sauce

    4 Tbsp katsuobushi (dried bonito flakes)

    Anweisungen

    Gather all the ingredients.

    Cut the eggplant in half lengthwise.

    Remove the stem end of the eggplant and thinly slice it diagonally.

    Why? This gives the eggplant a bit larger surface than slicing it widthwise. Now sprinkle salt all over the eggplant and rub it with salt. Set aside/leave it for 10 minutes.

    Squeeze the eggplant to remove the excess moisture (where the astringency is). Transfer the eggplant into a medium bowl.

    Remove the stem end of myoga ginger and thinly slice it diagonally. If you are using regular ginger, cut the 2 thin slices into julienned strips and soak in water for 5 minutes. This will help remove a strong gingery taste.

    Roll up the shiso leaves, start from the stem side to the tip, and then cut into julienne strips. Separate the chunks of shiso with hands.

    Add myoga and shiso in the bowl along with sesame oil and soy sauce.

    Add katsuobushi and mix all together.

    Serve the salad in a large bowl or individual bowls. Enjoy!

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    34 kcal

    Gesamtfett

    3 g

    Gesättigtes Fett

    1 g

    Ungesättigtes Fett

    -

    Transfett

    -

    Cholesterin

    1 mg

    Natrium

    98 mg

    Gesamtkohlenhydrate

    2 g

    Ballaststoffe

    1 g

    Zucker insgesamt

    1 g

    Eiweiß

    1 g

    4 servings

    portionen

    15 minutes

    aktive zeit

    20 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

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    Zutaten

    1 Japanese eggplant (4 oz, 113 g)

    ½ tsp Diamond Crystal kosher salt

    3 myoga ginger (0.5 oz, 15 g; You can substitute it with a small amount of ginger, preferably mild-flavored young ginger)

    4 shiso leaves (perilla/ooba) (Skip if you don't have shiso)

    1 Tbsp toasted sesame oil

    1 tsp soy sauce

    4 Tbsp katsuobushi (dried bonito flakes)

    Anweisungen

    1

    Gather all the ingredients.

    2

    Cut the eggplant in half lengthwise.

    3

    Remove the stem end of the eggplant and thinly slice it diagonally.

    4

    Why? This gives the eggplant a bit larger surface than slicing it widthwise. Now sprinkle salt all over the eggplant and rub it with salt. Set aside/leave it for 10 minutes.

    5

    Squeeze the eggplant to remove the excess moisture (where the astringency is). Transfer the eggplant into a medium bowl.

    6

    Remove the stem end of myoga ginger and thinly slice it diagonally. If you are using regular ginger, cut the 2 thin slices into julienned strips and soak in water for 5 minutes. This will help remove a strong gingery taste.

    7

    Roll up the shiso leaves, start from the stem side to the tip, and then cut into julienne strips. Separate the chunks of shiso with hands.

    8

    Add myoga and shiso in the bowl along with sesame oil and soy sauce.

    9

    Add katsuobushi and mix all together.

    10

    Serve the salad in a large bowl or individual bowls. Enjoy!