japanese eggplant and myoga
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 eggplants1-2 spoon mirin1 spoon sake 2 spoons soy saucei spoon sugar1 spoon ginger1 spoon sesame seed oil1 myoga, thinly sliced
cut eggplants into long thin vertical sections.
Soak in water for about 3 min.
pat dry.
wrap in saran wrap with a little regular oil and microwave for about 5 min. Then add mirin, sake, soy sauce, sugar, and ginger to a small pot and the microwaved eggplants with just enough water to cover the vegetables. simmer for about 10 minutes, add myoga and boil the last 5 minutes. Add a little sesame seed oil and place in a container to marinate. Dish is best served cold.
Serving Size: 2 laddle fulls
Number of Servings: 2
Recipe submitted by SparkPeople user DFRANCHINI.
Soak in water for about 3 min.
pat dry.
wrap in saran wrap with a little regular oil and microwave for about 5 min. Then add mirin, sake, soy sauce, sugar, and ginger to a small pot and the microwaved eggplants with just enough water to cover the vegetables. simmer for about 10 minutes, add myoga and boil the last 5 minutes. Add a little sesame seed oil and place in a container to marinate. Dish is best served cold.
Serving Size: 2 laddle fulls
Number of Servings: 2
Recipe submitted by SparkPeople user DFRANCHINI.
Nutritional Info Amount Per Serving
- Calories: 336.2
- Total Fat: 28.2 g
- Cholesterol: 0.0 mg
- Sodium: 994.7 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.2 g
- Protein: 1.9 g
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