Marinated Eggplant
- 2 Eggplants (small and slender)
- 1 section Ginger
- 1/2 Japanese leek
- 1 tbsp Soy sauce
- 1 1/2 tbsp Vinegar (I used black rice vinegar)
- 1 tbsp Sesame oil
- 1 tbsp Ground sesame seeds
- 1/2 tsp Sugar
- 1 Bonito flakes
- 1 Ra-yu
- 1 Garlic
- Peel the skins from the eggplant and cut lengthwise in half, then wrap them in saran wrap and cook in microwave for 2 minutes at 500 W. Finely mince the Japanese leek and ginger.
- The eggplants should be soft and tender.
- Lightly wipe off excess liquid.
- Combine all ingredients and immerse the eggplants.
- It can be eaten right away, but it is best after marinating for about 1 to 2 hours.
- This is how ours looks when preserving.
- Before serving, I put it in the microwave and then sprinkle dried bonito flakes before serving.
- In the summers, it tastes great chilled.
- This is how it looks if you don't remove the skins before deep frying.
- Have fun trying it out with some garlic-seasoned, spicy sesame oil in the dipping sauce.
eggplants, section, soy sauce, vinegar, sesame oil, ground sesame seeds, sugar, flakes, garlic
Taken from cookpad.com/us/recipes/155428-marinated-eggplant (may not work)