Simmered Eggplant and Myoga Ginger

1. 1

   Cut the eggplant in half vertically.

2. 2

   Make some fine and shallow cuts into the skin.

3. 3

   Cut the eggplant into 3 parts diagonal to the shallow cuts.

4. 4

   Cut the myoga ginger into chunks along the fibers.

5. 5

   Add the eggplant into a pan and pour over enough water to cover.

6. 6

   Heat and once the water has boiled, boil for 1 minute.

7. 7

   Strain the hot water from the pan and heat the eggplant once again.

8. 8

   Add the sesame oil and stir-fry lightly to blend the flavors.

9. 9

   Add the flavorings except for the soy sauce.

10. 10

    Cover with a lid and heat for 2 minutes.

11. 11

    Add the soy sauce and myoga ginger and heat over a high heat to evaporate the water.

12. 12

    Adjust the soy sauce according to the amount of eggplant and according to your taste.

* Per serving · 4 servings · Values may vary.