Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, 10-minute easy steamed eggplant with myoga ginger dressing. One of my favorites. 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 current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 10-minute easy steamed eggplant with myoga ginger dressing using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:
- Get 2 small Eggplants
- Take 2 leaves Cabbage
- Prepare For the dressing:
- Prepare 2 tsp Soy sauce
- Get 1 tsp Miso
- Get 1 tsp Vinegar
- Take 1/2 tsp Sugar
- Prepare 1/2 tsp Sesame oil
- Take 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.
Steps 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 is going to wrap it up with this special food 10-minute easy steamed eggplant with myoga ginger dressing recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
