Simmered Eggplant and Myoga Ginger

Simmered Eggplant and Myoga Ginger

Enjoy this seasonal simmered dish with moderate richness and pleasant texture.


4 (roughly 330 g)
Myoga ginger
3 - 8
Sesame oil
1 teaspoon to 1 tablespoon (to taste)
Sake and mirin
1 tablespoon of each
1/2 teaspoon
Dashi stock granules
1/2 teaspoon
Soy sauce
From 2 teaspoons


1. Cut the eggplant in half vertically. Make some fine and shallow cuts into the skin. Cut the eggplant into 3 parts diagonal to the shallow cuts. Cut the myoga ginger into chunks along the fibers.
2. Add the eggplant into a pan and pour over enough water to cover. Heat and once the water has boiled, boil for 1 minute.
3. Strain the hot water from the pan and heat the eggplant once again. Add the sesame oil and stir-fry lightly to blend the flavors. Add the flavorings except for the soy sauce. Cover with a lid and heat for 2 minutes.
4. Add the soy sauce and myoga ginger and heat over a high heat to evaporate the water. ※ Adjust the soy sauce according to the amount of eggplant and according to your taste.

Story Behind this Recipe

I got a large amount of autumn eggplant and myoga ginger from my neighbor. I often make simmered eggplant with a moderate firmness that isn't too thick. When I changed the amounts it turned out like this.