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); Seasonings:; 1 Tbsp toasted sesame oil; 1 tsp soy sauce; 4 Tbsp katsuobushi (dried bonito flakes)

Prep Time

15m

Cook Time

Total Time

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.

Eggplant

Myoga

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

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)

Seasonings

1 Tbsp toasted sesame oil

1 tsp soy sauce

4 Tbsp katsuobushi (dried bonito flakes)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

51kcal

2%
Fat

3g

0%
Saturated Fat

0g

0%
Carbohydrates

3g

0%
Fiber

1g

0%
Sugar

0g

0%
Protein

2g

0%
Cholesterol

6mg

0%
Sodium

75mg

3%

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

Eggplant and Myoga Salad

Ingredients

Seasonings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts