Cut the eggplants in half lengthwise, and soak in water.
Cut the myoga ginger in half lenghwise, then shred finely.
Boil the eggplants in hot water for 1-2 minutes with a little salt added.
Be careful not to over cook them!
Drain the cooked eggplants and put into cold water to cool down. Drain, and shred lengthwise into 4 to 5 pieces.
Mix the ☆ ingredients together, and combine with the eggplants and myoga ginger.
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.
If you over-boil the eggplants they'll become very limp, so please watch them. By shredding the eggplants with your hands, the flavors penetrate them a lot better!! Please be sure to chill this dish before serving!