Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, 10-minute easy steamed eggplant with myoga ginger dressing. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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:
- Make ready 2 small Eggplants
- Make ready 2 leaves Cabbage
- Make ready For the dressing:
- Prepare 2 tsp Soy sauce
- Make ready 1 tsp Miso
- Get 1 tsp Vinegar
- Get 1/2 tsp Sugar
- Make ready 1/2 tsp Sesame oil
- Prepare 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 it up for this special food 10-minute easy steamed eggplant with myoga ginger dressing recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
