Lightly Pickled Eggplant

Lightly Pickled Eggplant
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Easy

Vegetables

Healthy

Quick

160kcal

10minutes

Calorie count is for full recipe
Does not include time for salting and pickling

Ingredients

  • 2 eggplant
    Note

    Japanese eggplants are usually about 13-15 cm, 100 g, and deep purple.

  • 1 cucumber
    Note

    Japanese cucumbers are usually about 20 cm long, and 180-120 g.

  • 2 myoga ginger
    Note

    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
  • [A]

    • 2 tbsp soy sauce
    • 1 1/3 tbsp mirin
      Note

      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
  • Salt

Directions

1

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.

2

Rub a little salt into the cucumber and cut into thin slices. Sprinkle with 1 teaspoon of salt and set aside for 10 minutes.

3

Cut the myoga and ginger into thin shreds.

4

Rinse the eggplant and cucumber in water, changing the water 2-3 times. Thoroughly squeeze to remove excess moisture.

5

Mix A in a bowl, add all the other ingredients and marinate for at least 15 minutes. Plate and sprinkle with white sesame.