Tamagawa Salad

Ingredients

2 eggplants
salad oil
4 shiso leaves
(A) 4 osaji 2X concentrated mentsuyu
(A) 2 osaji water
(A) 4cm tubed ginger

Steps

1. Cut eggplants into half horizontally, then cut into 1/4 pieces (so that they are long and a little thick).
2. Chop shiso leaves into thin strips.
3. Put eggplant in a microwavable bowl and stir in some salad oil (not too much). Cover loosely with saran wrap and microwave on 600W for 3 minutes 30 seconds.
4. Remove from microwave and transfer to a different bowl.
5. Mix in (A). Cover again and put in refrigerator for awhile.
6. Serve in small bowls, adding the shiso leaves on top. Serves 2-3 people.

Reference

Nadia