Goae — Tottori Eggplant with Edamame Miso Dressing

Soft eggplant and myoga are coated in a lightly sweet edamame-miso dressing. Use a saucepan, knife and mortar or a small food processor.

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Method

3 clear steps

1
Boil the edamame until tender. Remove any pods and thin skins, keeping 50 g edible beans. Grind the beans in a mortar (or small food processor), then mix well with the sugar, miso and dashi.
2
Cut the eggplant into batons about 5 cm long. Blanch until tender, then rinse in water and drain. Finely shred the myoga. The source also allows grilling or microwaving the eggplant instead of blanching.
3
Gently squeeze excess water from the eggplant. Toss the eggplant and myoga with the edamame dressing just before serving.