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EGGPLANT AND CUCUMBER SALAD







<EGGPLANT AND CUCUMBER SALAD/ 夏野菜のサラダ>


▶VEGAN



<Yield> 4 servings


<Prep time> 10 mins


<Cook time> 0 mins


<Ingredients>

1 Asian eggplant (120g) , sliced

2 small cucumber (200g), sliced

ginger (30g) , sliced

myoga 3 pieces, sliced

kombu 5g(2inch ×2inch)

salt ½ tsp

soy sauce ½ tsp



<Directions>

1: Slice eggplant , cucumber, and myoga as thin as possible. Best to use the mandoline if you have one on hand. Remove the skin of ginger and thinly shred it.

2; Transfer 1 to the large bowl. Sprinkle salt, then massage them until the liquid will come out. Add shredded kombu and mix a couple more times. Let them sit for 10 mins. After resting, add soy sauce and toss. Transfer to the plate. Ready to be enjoyed.




<Miwa’s tips> ※Watch more on YouTube!

1; In replace of eggplant, use celery and zucchini.


2; Mix in your favorite fresh herbs if you want.


3; Great to top it on the cold soba noodle.


<Storage time>

Keep it in an air-tight container in the fridge for 5 days.



☆Check out the beautiful Japanese tableware on here! I use a lot in my daily life and video! Use code MIWA to get 5% off of your purchase.

2021/09/04 MIWA


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