Ginger spicy "simmered eggplant and sakura shrimp" recipe! Easy to season with noodle soup

Introducing the "simmered eggplant and sakura shrimp" recipe that combines eggplant and sakura shrimp. Seasoning is easy with noodle soup. The savory texture of shrimp and the spicy spiciness of ginger accentuate the taste.

Boiled eggplant and sakura shrimp

Ingredients (for 2 people)

Eggplant 2 sakura shrimp 4g (0.14oz)
1 teaspoon grated ginger
Noodle soup (2-fold diluted), 1/4 cup of water

* 1/2 cup for straight noodle soup. No need for water

How to make simmered eggplant and sakura shrimp

Peel a few pieces of eggplant and cut into slices with a thickness of about 1 cm.


Put noodle soup and water in a small pot, heat it, and add eggplant, sakura shrimp, and ginger when it is boiled.


Remove the lid with kitchen paper, simmer for 3-4 minutes, turn off the heat, and finish. Serve on a plate.

What is the taste of simmered eggplant and sakura shrimp?

The refreshing umami of eggplant and the umami of noodle soup that spreads slowly when chewed. The fragrant texture of shrimp and the spicy spiciness of ginger add an accent. With a strong seasoning, the rice goes on! It's okay to make it, but it's still delicious when cooled and blended with the taste. It's also perfect as a snack for sake.