Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 118kcal 5%
Fat 7g 10%
Saturated Fat 1g 5%
Carbohydrates 11g 3%
Fiber 3g 12%
Sugar 5g 10%
Protein 4g 8%
Cholesterol 0mg 0%
Sodium 420mg 17%

Percent Daily Values are based on a 2,000 calorie diet.

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Eggplant and Myoga Salad

Name: Eggplant and Myoga Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Japanese eggplant (4 oz, 113 g); ½ tsp Diamond Crystal kosher salt; 3 myoga ginger (1/2 oz, 15 g; You can substitute it with a small amount of ginger, preferably mild-flavoredyoung ginger); 4 shiso leaves (perilla/ooba) (Skip if you don't have shiso); 1 Tbsp toasted sesame oil; 1 tsp soy sauce; 4 Tbsp katsuobushi (dried bonito flakes)

Prep 15m

Total 15m

This refreshing salad combines tender Japanese eggplant, fragrant myoga ginger, and delicate shiso leaves, all tossed in a savory dressing of toasted sesame oil and soy sauce. Garnished with katsuobushi (dried bonito flakes), it's a light and flavorful dish that's perfect as a side or a light lunch.