10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing
10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, 10-minute easy steamed eggplant with myoga ginger dressing. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is something which I’ve loved my entire life. They are fine and they look fantastic.

This is a recipe I came up with when all I had in the fridge was eggplant, myoga ginger, and cabbage. You can use this versatile sesame oil-based dressing in steamed dishes or with tofu, meat, white fish, raw fish. Dressed in a light yet flavorful seasoning, this no-cook Eggplant and Myoga Salad brings you a taste of Japanese late summer.

To begin with this recipe, we have to first prepare a few ingredients. You can have 10-minute easy steamed eggplant with myoga ginger dressing using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:
  1. Take 2 small Eggplants
  2. Take 2 leaves Cabbage
  3. Prepare For the dressing:
  4. Take 2 tsp Soy sauce
  5. Get 1 tsp Miso
  6. Prepare 1 tsp Vinegar
  7. Take 1/2 tsp Sugar
  8. Make ready 1/2 tsp Sesame oil
  9. Take 1 flower Myoga ginger (minced)

You can serve the eggplant on the same plate, or transfer it to a serving plate. Heat the vegetable oil and toasted sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds. Halve eggplants and place in a steamer. Remove from steamer and let cool.

Steps to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:
  1. Trim the stem off the eggplant, and chop the cabbage into strips.
  2. Wrap the eggplant and cabbage in plastic film and microwave for 5 minutes.
  3. Rinse them in running water to cool, then thinly cut the eggplant, and squeeze out the excess water from the cabbage.
  4. Arrange the vegetables on a serving platter. Pour the dressing with preferred amount of myoga ginger over the vegetables. It's done.

When the eggplant has cooked through, add one tablespoon of ginger and the sliced myoga. Bring just to a simmer and remove from heat. Steamed Eggplant (Gaji Namul) is made by tossing the steamed eggplant in delicious Korean soy sauce seasoning. It is healthy and simple to make. Steamed Eggplant or Gaji Namul is not a dish when I liked when I was a kid.

So that is going to wrap it up for this exceptional food 10-minute easy steamed eggplant with myoga ginger dressing recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!