Tamagawa Salad

Ingredients

3 eggplants
salt
(A) 3 tb rice vinegar
(A) 3 tsp soy sauce
(A) 3 tsp sesame seed oil

Steps

1. Cut eggplant into thin slices.
2. Place eggplant and salt in a plastic bag and gentle massage them to blend the salt with the eggplant.
3. Close the bag and let the eggplant slices rest for 10 minutes. Prepare (A) in the meanwhile.
4. Make a hole in the bag and squeeze the eggplant to remove excess moisture.
5. Add the eggplant to a storage container. Toss with (A) until well coated.

Reference

Video