Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, japanese eggplant salad. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

This Japanese Eggplant Salad came about because I had bought a tree of coriander (cilantro) from our Asian greengrocer and had run across some gorgeous Japanese eggplants on my way home. Japanese eggplant salad with glass noodles as this week's vegan recipe. It has a very unique Japanese spicy salad dressing with Shoyu soy sauce.

Japanese eggplant salad is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Japanese eggplant salad is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook japanese eggplant salad using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Japanese eggplant salad:

1. Prepare 2 Eggplants
2. Prepare 2 Tbs rice vinegar or any vinegar
3. Get 3 Tbs soy sauce
4. Prepare 1 Tbs sugar
5. Prepare 3 Tbs white wine optional
6. Prepare 1 Clove garlic
7. Get 1 Ginger

This is eaten as a side dish and is best if partnered with grilled dishes such as. Miso has a natural affinity with eggplant, and also with noodles. Soba are hands down my favourite Japanese noodles, and they make a great last-minute addition to many dishes. This recipe for Japanese eggplant stir-fried with ginger in a miso sake sauce comes from my.

Instructions to make Japanese eggplant salad:

1. Cut the eggplant into two
2. Score the eggplant on the outerside.this means making diagonal incisions on the eggplant to make criss cross pattern.this increases surface area and make them cook faster and evenly
3. Put them in water as you score them to prevent oxidation
4. Deep fry them in hot oil with the outerside facing up then turn when tender
5. Remove from oil and put in the sauce
6. To make the sauce add all the soysauce into a pan,then add the vinegar and the finely chopped garlic and ginger and sugar and bring to a slow simmer for two minutes
7. Let the eggplant rest in the sauce and soak it up then garnish with leek and serve

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