Side Dish

japanese eggplant and myoga is for Side Dish.

japanese eggplant and myoga takes 30 minutes to prepare.

japanese eggplant and myoga takes 20 minutes to cook.

japanese eggplant and myoga makes 2 servings.

The ingredients for japanese eggplant and myoga are:

2 eggplants
1-2 spoon mirin
1 spoon sake
2 spoons soy sauce
i spoon sugar
1 spoon ginger
1 spoon sesame seed oil
1 myoga, thinly sliced

Here is how you make japanese eggplant and myoga:

cut eggplants into long thin vertical sections. Soak in water for about 3 min.pat dry.wrap in saran wrap with a little regular oil and microwave for about 5 min. Then add mirin, sake, soy sauce, sugar, and ginger to a small pot and the microwaved eggplants with just enough water to cover the vegetables. simmer for about 10 minutes, add myoga and boil the last 5 minutes. Add a little sesame seed oil and place in a container to marinate. Dish is best served cold. Serving Size: 2 laddle fullsNumber of Servings: 2Recipe submitted by SparkPeople user DFRANCHINI.

The nutritional information for japanese eggplant and myoga is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 336.2

• Total Fat: 28.2 g
• Cholesterol: 0.0 mg
• Sodium: 994.7 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 2.2 g
• Protein: 1.9 g

japanese eggplant and myoga is Asian cuisine.