An incredibly melty eggplant sesame namul that's easy to make in the microwave. No cutting board required, and it's a perfect side dish. The savory flavors of ginger and sesame oil will whet your appetite for this irresistible dish that you won't be able to stop eating.
Ingredients
Main Ingredients (2 servings)
- Eggplant 3 pcs
- Shiso Leaves 2-3 pcs
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Vinegar 1/2 tbsp
- [A] Toasted White Sesame Seeds 1/2 tbsp
- [A] Sesame Oil 1 tsp
- [A] Grated Ginger 1 clove
Steps
- Trim the ends off the 3 eggplants.
- Peel some of the skin off the eggplants using a peeler.
- Tear the peeled eggplants into bite-sized pieces by hand.
- Arrange the torn eggplants slightly diagonally on plastic wrap, overlapping them to create a dense layer, and wrap them up.
- Microwave the eggplants wrapped in plastic wrap.
- Immediately cool the microwaved eggplants by placing them on an ice pack. (This is the key!) Rapid cooling while hot ensures a beautiful color.
- Once the eggplants have cooled slightly, tear them by hand along the fibers into bite-sized pieces. (This is the key!) Leaving some of the skin on creates a good balance between the melty texture and other textures.
- If necessary, gently pat away any excess moisture from the torn eggplants without breaking their fibers.
- In a bowl, combine 1 tbsp Soy Sauce, 1/2 tbsp Vinegar, 1/2 tbsp Toasted White Sesame Seeds, 1 tsp Sesame Oil, and 1 clove Grated Ginger. Mix well.
- Gently toss the torn eggplants with the seasoning mixture.
- Thinly slice 2-3 Shiso Leaves.
- Add the sliced shiso leaves to the mixed namul and toss briefly.
- Serve in a bowl, arranging them loosely.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。