Karuka eggplant with myoga ginger
The key is to squeeze the Karuka eggplant thoroughly after salting it to remove all the water, as this will dilute the flavor of the seasonings
How to make it
1
Cut off the stem of the Karuka eggplant, cut it in half, and slice it into thin half-moon shapes
2
Transfer the eggplant to a bowl, sprinkle with salt and rub in well with your hands
3
Cut the myoga ginger into thin strips and soak in water
4
Sprinkle salt on the eggplant and after about 5 minutes, squeeze out the excess water and add light soy sauce
5
Place in a bowl and top with thinly sliced drained myoga ginger to finish
Ingredientsfor 2 people
-
- Kariru family eggplant
- 1 bottle
-
- salt
- 1/2 tbsp
-
- Myo
- 1 bottle
-
- Light soy sauce
- 1/2 tsp
[PR]
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