Simmered and Chilled Eggplant and Myoga Ginger

Simmered and Chilled Eggplant and Myoga Ginger

A simmered dish in sauce that is served chilled - perfect for hot summer days. The vinegar is refreshing, and the sesame seeds are nutty and fragrant!


Eggplants (Japanese type slim ones)
Myoga ginger
☆ Soy sauce
1 tablespoon
☆ Vinegar
2 tablespoons
☆ Sesame oil
1 tablespoon
☆ Sugar
1/2 teaspoon


1. Cut the eggplants in half lengthwise, and soak in water.
2. Cut the myoga ginger in half lenghwise, then shred finely.
3. Boil the eggplants in hot water for 1-2 minutes with a little salt added. Be careful not to over cook them!
4. Drain the cooked eggplants and put into cold water to cool down. Drain, and shred lengthwise into 4 to 5 pieces.
5. Mix the ☆ ingredients together, and combine with the eggplants and myoga ginger.
6. Chill in the refrigerator until very cold. Done!

Story Behind this Recipe

I made a summery simmered dish using my favorite eggplants and myoga ginger.