Vinegared eggplant, shiso and myoga

ナスと大葉とミョウガの酢の物（nasu to ooba to myoga no sunomono)

What kind of dish is nasu to ooba to myoga no sunomono??

nasu = eggplants whitebite = shirasu vinegared dish = sunomono

A dish of boiled eggplant and condiments marinated in vinegar.

In Japan, green shiso leaves are called ooba, and Japanese ginger is called myouga. These are also called “薬味(yakumi)” and are eaten with tofu, sashimi, somen noodles, or made into tempura.

The soft eggplant absorbs seasonings well. The saltiness of the whitebait and the refreshing taste of the Japanese ginger and green shiso leaves are a perfect match.

It’s a menu that uses a lot of summer vegetables. Serve cold and eat. It is also recommended to eat it on top of somen noodles.

I wrote about whitebait in this article. 👉　Salad with mainly tofu and shirasu

NUTRITION FACTS

35 kcal Protein 2.4g Fat 0.18g Carb 6.3g Salt Equivalent 0.86g

INGREDIENTS (5SERVINGS）

eggplant 320g
☆vinegar 40g
☆sugar 12g
☆light soy sauce 6g
☆salt 2g
10green shiso leaves
Japanese ginger 45g
white bait 30g

COOKING INSTRUCTIONS

①Peel the eggplant, cut into large chunks.Because it shrinks after heating, it can be made larger.

②Soak into the water for 5 minutes.

③After discarding the water, wrap it loosely and heat it in the microwave for 3 minutes.

④ Mix once and heat in the microwave for 3 minutes.

⑤Let it cool in the refrigerator.

The eggplant will be very hot after heating, so be careful not to get burned.

⑥ Combine the vinegar, sugar, light soy sauce, and salt and heat in the microwave for 30 seconds.

⑦Cut green shiso leaves and Japanese ginger into strips.

⑧Squeeze the water out of the eggplant and mix it with green shiso leaves, Japanese ginger, whitebait and seasoning.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊

ナスと大葉とミョウガの酢の物ってどんな料理？？

茹でたナスと薬味を酢で和えた一品。

日本では green shiso leaves を大葉、Japanese ginger をミョウガと呼びます。これらは「薬味」とも呼ばれ、豆腐や刺身、そうめん、天ぷらなどと一緒に食べられます。

柔らかいナスは調味料をよく吸い込みます。しらすの塩気と、ミョウガや大葉の爽やかな味わいが相性抜群です。

夏野菜をたくさん使ったメニューです。冷たく冷やして食べましょう。そうめんの上に乗せて食べるのもお勧めですよ。

材料（５人分）

ナス　 320g
☆酢　40g
☆砂糖　12g
☆薄口醤油　6g
☆塩　2g
大葉　10枚
ミョウガ　 45g
しらす　 30g

ナスと大葉とミョウガの酢の物の作り方(*ˊᵕˋ)♡‧₊

①茄子は皮をむき、一口大に切る。加熱すると縮むので、大きめに切る

②水に5分浸す

③水を捨てたらラップをふんわりかけて電子レンジで3分加熱する

④一度混ぜて電子レンジで3分加熱する

⑤冷蔵庫で冷やす

加熱後のナスは非常に熱いので、火傷に注意してください。

⑥酢、砂糖、薄口しょうゆ、塩を合わせて電子レンジで30秒加熱する

⑦大葉とミョウガは千切りにする

⑧茄子は水気を絞り、大葉、ミョウガ、しらす、調味料を混ぜ合わせる