Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, 10-minute easy steamed eggplant with myoga ginger dressing. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Dressed in a light yet flavorful seasoning, this no-cook Eggplant and Myoga Salad brings you a taste of Japanese late summer. Myoga has a very distinctive flavor, with a mild ginger overtone and zesty tang. It has a tender crunchy texture and gives a refreshing taste to the palate. Sometimes called myoga ginger or Japanese ginger, Myoga has a very distinctive flavor with a mild ginger overtone and zesty tang and it is shredded thinly and used in Japanese summer cooking.

10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 10-minute easy steamed eggplant with myoga ginger dressing using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:

1. Get 2 small Eggplants
2. Take 2 leaves Cabbage
3. Prepare For the dressing:
4. Prepare 2 tsp Soy sauce
5. Take 1 tsp Miso
6. Take 1 tsp Vinegar
7. Prepare 1/2 tsp Sugar
8. Make ready 1/2 tsp Sesame oil
9. Get 1 flower Myoga ginger (minced)

The homemade sesame ponzu dressing ties everything together. Steamed Japanese Eggplant with Spicy Green Onion-Ginger Sauce. Quick, easy, creamy, great use of garden produce and very tastySubmitted by: FOODOG. Full ingredient & nutrition information of the japanese eggplant and myoga Calories.

Instructions to make 10-Minute Easy Steamed Eggplant with Myoga Ginger Dressing:

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.

Quick, easy, creamy, great use of garden produce and very tastySubmitted by: FOODOG. Full ingredient & nutrition information of the japanese eggplant and myoga Calories. Tender steamed eggplant is smothered in a gingery garlicky nutty sauce that is slightly sour and sweet. The dish takes no time to prepare. It's a dish my mom often makes in the summer because it's so easy to prepare.

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