Karuru family eggplant miso tossed
The flavor of the seasonings will become blurry, so after salting the Kariruya eggplant, it is important to squeeze it thoroughly and drain it thoroughly.
How to make it
1
Cut off the stems of the Kariru family eggplant into two pieces, then cut into thin half-moons.
2
Transfer the eggplant to a bowl, sprinkle with salt and rub it thoroughly with your hands.
3
Shredded myoga and soak in water.
4
Sprinkle the eggplant with salt and after about 5 minutes, squeeze the water thoroughly and add light soy sauce.
5
Serve in a bowl and topped with slurp of drained myoga and it's finished.
Ingredients for 2 people
-
- Kariru family eggplant
- 1 bottle
-
- salt
- 1/2 tbsp
-
- Myo
- 1 bottle
-
- Light soy sauce
- 1/2 tsp
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