Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, 10-minute easy steamed eggplant with myoga ginger dressing. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is something which I have loved my entire life. They are nice and they look fantastic.
This is a recipe I came up with when all I had in the fridge was eggplant, myoga ginger, and cabbage. You can use this versatile sesame oil-based dressing in steamed dishes or with tofu, meat, white fish, raw fish. Dressed in a light yet flavorful seasoning, this no-cook Eggplant and Myoga Salad brings you a taste of Japanese late summer.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 10-minute easy steamed eggplant with myoga ginger dressing using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:
- Prepare 2 small Eggplants
- Make ready 2 leaves Cabbage
- Make ready For the dressing:
- Prepare 2 tsp Soy sauce
- Take 1 tsp Miso
- Make ready 1 tsp Vinegar
- Get 1/2 tsp Sugar
- Get 1/2 tsp Sesame oil
- Make ready 1 flower Myoga ginger (minced)
You can serve the eggplant on the same plate, or transfer it to a serving plate. Heat the vegetable oil and toasted sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds. Halve eggplants and place in a steamer. Remove from steamer and let cool.
Instructions to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:
- Trim the stem off the eggplant, and chop the cabbage into strips.
- Wrap the eggplant and cabbage in plastic film and microwave for 5 minutes.
- Rinse them in running water to cool, then thinly cut the eggplant, and squeeze out the excess water from the cabbage.
- Arrange the vegetables on a serving platter. Pour the dressing with preferred amount of myoga ginger over the vegetables. It's done.
When the eggplant has cooked through, add one tablespoon of ginger and the sliced myoga. Bring just to a simmer and remove from heat. Steamed Eggplant (Gaji Namul) is made by tossing the steamed eggplant in delicious Korean soy sauce seasoning. It is healthy and simple to make. Steamed Eggplant or Gaji Namul is not a dish when I liked when I was a kid.
So that’s going to wrap this up with this exceptional food 10-minute easy steamed eggplant with myoga ginger dressing recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
