Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 10-minute easy steamed eggplant with myoga ginger dressing. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is something which I’ve loved my whole life.

This is a recipe I came up with when all I had in the fridge was eggplant, myoga ginger, and cabbage. You can use this versatile sesame oil-based dressing in steamed dishes or with tofu, meat, white fish, raw fish. Dressed in a light yet flavorful seasoning, this no-cook Eggplant and Myoga Salad brings you a taste of Japanese late summer.

To get started with this particular recipe, we have to first prepare a few components. You can cook 10-minute easy steamed eggplant with myoga ginger dressing using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:

1. Make ready 2 small Eggplants
2. Get 2 leaves Cabbage
3. Take For the dressing:
4. Take 2 tsp Soy sauce
5. Get 1 tsp Miso
6. Make ready 1 tsp Vinegar
7. Make ready 1/2 tsp Sugar
8. Take 1/2 tsp Sesame oil
9. Make ready 1 flower Myoga ginger (minced)

You can serve the eggplant on the same plate, or transfer it to a serving plate. Heat the vegetable oil and toasted sesame oil in a wok or saucepan over medium high heat and add the fresh ginger and sesame seeds. Halve eggplants and place in a steamer. Remove from steamer and let cool.

Steps to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:

1. Trim the stem off the eggplant, and chop the cabbage into strips.
2. Wrap the eggplant and cabbage in plastic film and microwave for 5 minutes.
3. Rinse them in running water to cool, then thinly cut the eggplant, and squeeze out the excess water from the cabbage.
4. Arrange the vegetables on a serving platter. Pour the dressing with preferred amount of myoga ginger over the vegetables. It's done.

When the eggplant has cooked through, add one tablespoon of ginger and the sliced myoga. Bring just to a simmer and remove from heat. Steamed Eggplant (Gaji Namul) is made by tossing the steamed eggplant in delicious Korean soy sauce seasoning. It is healthy and simple to make. Steamed Eggplant or Gaji Namul is not a dish when I liked when I was a kid.

So that’s going to wrap this up for this exceptional food 10-minute easy steamed eggplant with myoga ginger dressing recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!