<EGGPLANT AND CUCUMBER SALAD>

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

▶VEGAN

＜Yield> 4 servings

<Prep time> 10 minutes

<Cook time> 0 minutes

<Ingredients>

1 Asian eggplant (120g), thinly sliced

2 small cucumbers (200g), thinly sliced

30g ginger, shredded

3 pieces myoga (Japanese ginger), thinly sliced

5g (2 inch ×2 inch) kombu, cut into thin strips

½ teaspoon salt

½ teaspoon Soy sauce

<Directions>

1. Slice the eggplant, cucumbers and myoga as thin as possible. I recommend using a mandolin if you have one. Remove the skin of the ginger and thinly shred it.

2. Transfer the sliced eggplant, cucumbers, myoga and giner into a large bowl. Sprinkle with salt and then massage until liquid comes out. Cut the kombu into thin strips and then add them into the bowl. Mix everything together a couple times and let sit for 10 minute. After resting add in the soy sauce and toss together. Transfer to a plate and now it's ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1. In place of eggplant, use celery and zucchini.

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

3. This recipe is a great topping for cold soba noodles.

<Storage time>

Store in an air-tight container in the fridge for up to 5 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!2021/09/04 MIWA