Eggplant with Myoga Ginger, Sesame, and Vinegar Dressing

Eggplant with Myoga Ginger, Sesame, and Vinegar Dressing

This is an easy way to make just one more dish in the microwave.

Ingredients: 2-3 servings

1 (large-sized)
Myoga ginger
2-3 pieces
Chirimen jako (or stir-fried sakura shrimp)
2 tablespoons
●Soy sauce
2 tablespoons
1 1/2-2 tablespoons (to taste)
2 teaspoons
●Grated ginger
1 small knob
●Toasted sesame seeds
1 tablespoon
●Sesame oil
1/2 tablespoon


1. Combine the ● ingredients in a dish. Cut the eggplant lengthwise in 3 pieces. Julienne the myoga ginger.
2. Put the eggplant in a heatproof dish, wrap with plastic, and heat for about 4 minutes on high. Heat until soft.
3. Discard the liquid produced from the eggplant and mix with the combined ● ingredients. Set aside to cool.
4. Once cooled, add the myoga ginger and chirimen jako and mix. Serve it either chilled or at room temperature.
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Story Behind this Recipe

I wanted to eat my homegrown myoga ginger like this. I prepared our family's usual microwaved eggplant dish with our favorite flavors.