Japanese eggplant salad
Japanese eggplant salad

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, japanese eggplant salad. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

This Japanese Eggplant Salad came about because I had bought a tree of coriander (cilantro) from our Asian greengrocer and had run across some gorgeous Japanese eggplants on my way home. Japanese eggplant salad with glass noodles as this week's vegan recipe. It has a very unique Japanese spicy salad dressing with Shoyu soy sauce.

Japanese eggplant salad is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Japanese eggplant salad is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook japanese eggplant salad using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Japanese eggplant salad:
  1. Take 2 Eggplants
  2. Prepare 2 Tbs rice vinegar or any vinegar
  3. Take 3 Tbs soy sauce
  4. Get 1 Tbs sugar
  5. Make ready 3 Tbs white wine optional
  6. Make ready 1 Clove garlic
  7. Get 1 Ginger

This is eaten as a side dish and is best if partnered with grilled dishes such as. Miso has a natural affinity with eggplant, and also with noodles. Soba are hands down my favourite Japanese noodles, and they make a great last-minute addition to many dishes. This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my.

Steps to make Japanese eggplant salad:
  1. Cut the eggplant into two
  2. Score the eggplant on the outerside.this means making diagonal incisions on the eggplant to make criss cross pattern.this increases surface area and make them cook faster and evenly
  3. Put them in water as you score them to prevent oxidation
  4. Deep fry them in hot oil with the outerside facing up then turn when tender
  5. Remove from oil and put in the sauce
  6. To make the sauce add all the soysauce into a pan,then add the vinegar and the finely chopped garlic and ginger and sugar and bring to a slow simmer for two minutes
  7. Let the eggplant rest in the sauce and soak it up then garnish with leek and serve

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