Fukashi Nasu — Niigata Steamed Eggplant with Ginger

Peeled round eggplant is steamed until soft, cooled and dressed with soy sauce and ginger. Use a steamer, knife and skewer.

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Ingredients

Equipment

Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Grater · Steamer rack or basket · Wooden skewers

3 clear steps

1
Wash the eggplants, remove the stems and peel. Cut each in half, soak briefly in water, then drain.
2
Bring plenty of water to a boil in the steamer pot. Steam the eggplant over high heat until a skewer slips easily into the flesh; keep the steaming water from boiling dry.
3
Let the eggplant cool, cut into bite-sized pieces, and dress with soy sauce and grated ginger to taste. Refrigerate if not serving soon.

cookwsavora.com/recipes/maff-fukashi-nasu-niigata

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