10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing

10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing

This only takes 10 minutes, but it looks like it was made by a seasoned cook.

Ingredients: 2-3 servings

2 small
2 leaves
For the dressing:
Soy sauce
2 teaspoons
1 teaspoon
1 scant teaspoon
1/2 teaspoon
Sesame oil
1/2 teaspoon
Myoga ginger (minced)
1 flower


1. Trim the stem off the eggplant, and chop the cabbage into strips.
2. Wrap the eggplant and cabbage in plastic film and microwave for 5 minutes.
3. Rinse them in running water to cool, then thinly cut the eggplant, and squeeze out the excess water from the cabbage.
4. Arrange the vegetables on a serving platter. Pour the dressing with preferred amount of myoga ginger over the vegetables. It's done.

Story Behind this Recipe

This is a recipe I came up with when all I had in the fridge was eggplant, myoga ginger, and cabbage. You can use this versatile sesame oil-based dressing in steamed dishes or with tofu, meat, white fish, raw fish, or seasoned spinach, so why not prepare a batch?