Eggplant and baby sardine with myoga" recipe in a microwave oven!
|Material ( For 2 persons )|
|eggplant||three (long cylindrical things)|
|myoga||three (used in legal documents)|
|sesame oil||1 tablespoon|
|soy sauce||1 tablespoon|
|white sesame seeds||1 tablespoon|
Here is a simple recipe for "Eggplant and Shirasu with Myoga" that can be made in a microwave oven. This side dish has a pleasantly fresh aroma and is perfect for a chopstick rest.
Eggplant and baby sardine with myoga
30 g shirasu (baby sardine)
3 pieces myoga
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tbsp white sesame seeds
Directions1. Wash eggplant well, remove the root, and slice into rounds about 3mm wide. Wash myoga and cut into rounds.
Put eggplant in a heatproof container, pour sesame oil and dress lightly. Cover with plastic wrap and microwave at 500W for 4 minutes.
Drain off the water from the cooked eggplant, add shirasu, myoga, soy sauce, and white sesame seeds, and mix together.
How does the eggplant and shirasu with myoga taste?Eggplant, softened by cooking, is covered with sesame oil and has a rich flavor. Shirasu (baby sardine) adds saltiness and flavor, and white sesame adds a savory aroma. The fresh aroma of myoga (Japanese ginger) wafts through the nose. A hint of bitterness tightens the flavor.
This dish is rich yet refreshing. It is recommended as a side dish or snack with a rich main dish.