<EGGPLANT AND CUCUMBER SALAD/ 夏野菜のサラダ>
＜Yield> 4 servings
<Prep time> 10 mins
<Cook time> 0 mins
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
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.
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.