Home
Ingredient
Simmered Eggplant and Myoga Ginger
Introduce
Chef :
cookpad.japanSimmered Eggplant and Myoga Ginger
I got a large amount of autumn eggplant and myoga ginger from my neighbor. I often make simmered eggplant with a moderate firmness that isn't too thick. When I changed the amounts it turned out like this.
Cooking instructions
* Step 1
Cut the eggplant in half vertically. Make some fine and shallow cuts into the skin. Cut the eggplant into 3 parts diagonal to the shallow cuts. Cut the myoga ginger into chunks along the fibers.
* Step 2
Add the eggplant into a pan and pour over enough water to cover. Heat and once the water has boiled, boil for 1 minute.
* Step 3
Strain the hot water from the pan and heat the eggplant once again. Add the sesame oil and stir-fry lightly to blend the flavors. Add the flavorings except for the soy sauce. Cover with a lid and heat for 2 minutes.
* Step 4
Add the soy sauce and myoga ginger and heat over a high heat to evaporate the water. ※ Adjust the soy sauce according to the amount of eggplant and according to your taste.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic