Japanese-style otsumami with garlic
なすのしょうゆナムル
Ingredients
3 eggplants (240g)
Seasoning:
1 osaji soy sauce
1 osaji sesame seed oil
1 kosaji sugar
some grated garlic
Steps
- Cut the top of the eggplant and peel the skin into strips. Wrap each eggplant in saran wrap. Place on a heat resistant plate and microwave on 600W for 4 minutes. Then immediately place in ice water with the saran wrap still on.
- Remove the plastic wrap, wipe off the moisture from the eggplant, and tear it into strips lengthwise with your hands so it is easier to eat.
- Mix seasoning in a bowl. Add to eggplant and mix. Serve with a main dish or separately as an appetizer.
Hints for Using Eggplant
Cut eggplant into thin slices. Sprinkle salt on it, mix roughly, leave for 5 minutes, then squeeze out the water.
Can be used as a topping for cold noodles, or chop finely and mix with natto.
Tamagawa Salad 