Japanese Cold Eggplant Salad Recipe
Delicate strips of steamed eggplant drizzled with a soy–ginger dressing are a popular homemade side dish for rice in Japan. Served cold, the eggplant is as soft as butter, but thanks to the ginger and rice vinegar the dish stays light. It’s an interesting alternative to classic grilled eggplant in olive oil.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- eggplant - 400 g
- soy sauce - 25 ml
- rice vinegar - 15 ml
- ginger - 10 g
- sesame oil - 10 ml
- chives - 10 g
- sesame seeds - 5 g
- sugar - 3 g
Main Ingredient:
eggplant
Preparation
- Wash the eggplants, trim the ends and cut in half lengthwise, then into quarters. Cut each quarter into strips about 1.5 cm wide.
- Prepare a pot for steaming or a metal sieve that fits over a pot. Pour a few centimeters of water into the pot and bring to a boil.
- Arrange the eggplant strips on the sieve or steamer insert in a single layer; if they don’t all fit, cook in batches. Cover with a lid and steam for 8–10 minutes, until the eggplant is very soft and you can easily pierce it with chopsticks or a fork.
- While the eggplant is steaming, prepare the sauce: pour the soy sauce, rice vinegar and sesame oil into a small bowl, then add the sugar. Peel the ginger and grate it finely, then squeeze the juice out through your fingers straight into the bowl, adding some of the fine fibers as well. Mix everything thoroughly.
- Gently transfer the cooked eggplant to a wide bowl and set aside for a few minutes to cool slightly. Do not rinse it with cold water.
- Pour the prepared sauce over the eggplant and mix very gently so the pieces don’t fall apart. Leave for at least 10 minutes for the flavors to meld; you can also chill the salad in the fridge.
- Before serving, sprinkle the dish with chopped chives and sesame seeds. Serve cold or at room temperature.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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