japanese eggplant and myoga

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of japanese eggplant and myoga calories by ingredient

Number of Servings: 2


    2 eggplants
    1-2 spoon mirin
    1 spoon sake
    2 spoons soy sauce
    i spoon sugar
    1 spoon ginger
    1 spoon sesame seed oil
    1 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.