"Soybean eggplant hot salad" recipe! A gentle Japanese taste with soy sauce and dried bonito flakes

Introducing the "soybean eggplant hot salad" recipe that combines soybeans and eggplants. When it is soft and melts, the texture of soybeans is a good match.

Material ( For 2 people )
Steamed soybeans	60g (2.12oz)
Eggplant	2 pieces
Shaving bonito	2.5g (0.18oz)
Sesame oil	1 tsp
Soy sauce	2 tsp

Introducing the "soybean eggplant hot salad" recipe that combines soybeans and eggplants. When it is soft and melts, the texture of soybeans is a good match. You can easily make it in the microwave.

Soy eggplant hot salad

Ingredients (for 2 people)

Steamed soybeans 60g (2.12oz)
Eggplant 2 shavings 2.5g (0.18oz)
1 teaspoon sesame oil
2 teaspoons of soy sauce

How to make soy eggplant hot salad

Wash the eggplant, remove the calyx, cut into bite-sized pieces, and put in a heat-resistant container.


Add sesame oil and mix to entangle the whole eggplant.

Wrap it gently and heat it in a microwave oven at 500W for about 3 minutes and 30 seconds.


After taking it out, drain it well.

When the heat is removed, add steamed soybeans, soy sauce, and shavings, and mix quickly to complete.

What is the taste of soy eggplant hot salad?

The soft and melty eggplant has a nice texture of soybeans. The gentle Japanese seasoning of soy sauce and dried bonito enhances the flavor of the ingredients. It is recommended to eat it while it is still warm, but it is okay to cool it. It is a hearty and hungry menu.