Lightly Pickled Eggplant
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is for full recipe
Does not include time for salting and pickling
- 2 eggplantNote
Japanese eggplants are usually about 13-15 cm, 100 g, and deep purple.
- 1 cucumberNote
Japanese cucumbers are usually about 20 cm long, and 180-120 g.
- 2 myoga gingerNote
Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite . Often used for garnish.
- 10 g ginger
- 2 tbsp soy sauce
- 1 1/3 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 2 tsp rice vinegar
- 1/2 tsp kombu tea (powdered)Note
Drink made using dried kombu kelp in place of tea-leaves. Comes in powder or fine strips.
- 2 tsp white sesame seed
Cut off the stems and peel the eggplant, leaving lengthwise strips to give it a striped look. Cut into thin slices and soak in water to remove the bitter taste. Drain and sprinkle with 1 teaspoon of salt. Set aside for 10 minutes.
Rub a little salt into the cucumber and cut into thin slices. Sprinkle with 1 teaspoon of salt and set aside for 10 minutes.
Cut the myoga and ginger into thin shreds.
Rinse the eggplant and cucumber in water, changing the water 2-3 times. Thoroughly squeeze to remove excess moisture.
Mix A in a bowl, add all the other ingredients and marinate for at least 15 minutes. Plate and sprinkle with white sesame.