Dressed in a light yet flavorful seasoning, this no-cook Eggplant and Myoga Salad brings you

a taste of Japanese late summer. It's a wonderful quick dish to accompany Rice Bowl or Cold Noodles.

Eggplant and Myoga Salad

INGREDIENTS

• 1 Japanese eggplant (4 oz, 113 g)
• ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• 3 Myoga ginger (15 g; Sub: ginger, preferably young ginger)
• 4 Shiso leaves (Ooba) (Skip if you don't have shiso)

Seasonings

• 1 Tbsp sesame oil (roasted)
• 1 tsp soy sauce
• ¼ cup katsuobushi (dried bonito flakes) (2 g or 4 Tbsp)

INSTRUCTIONS

1. Gather all the ingredients.
   

2. Cut the eggplant in half lengthwise.

3. Remove the stem end of the eggplant and thinly slice it diagonally.

4. Why? This gives the eggplant a bit larger surface than slicing it widthwise. Now sprinkle salt all over the eggplant and rub it with salt. Set aside/leave it for 10 minutes.

5. Squeeze the eggplant to remove the excess moisture (where the astringency is). Transfer the eggplant into a medium bowl.

6. Remove the stem end of myoga ginger and thinly slice it diagonally. If you are using regular ginger, cut it into julienned strips and soak in water for 5 minutes. This will help remove a strong gingery taste.

7. Roll up the shiso leaves, start from the stem side to the tip, and then cut into julienne strips. Separate the chunks of shiso with hands.

8. Add myoga and shiso in the bowl along with sesame oil and soy sauce.

9. Add katsuobushi and mix all together.

10. Serve the salad in a large bowl or individual bowls. Enjoy!

https://www.justonecookbook.com/eggplant-and-myoga-salad/