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Boiled eggplant

Sep. 13, Fri. 2019

Authentic Japanese Cooking

Boiled eggplant

nasu no shoga jyoyu

  • Vegetables


Ingredients (Serves 3 to 4)

3 or 4 Japanese eggplants
20 g grated ginger
soy sauce
1 tbsp vegetable oil


  1. 1. Remove the stems from the eggplants.
  2. 2. Cut the eggplants in half lengthwise, then make a “grid” of shallow cuts into the skin of the eggplants.
  3. 3. Cut each eggplant half into thirds, then place in water.
  4. 4. Bring a pot of water to a boil, and add the vegetable oil.
  1. 5. Add the eggplant and cook, keeping the skin side down to keep the color looking nice.
  2. 6. Strain the cooked eggplant. Use a hand fan to cool the eggplant in the strainer.
  3. 7. Arrange the cooked eggplant in a serving dish. Top with the grated ginger, sprinkle with soy sauce, and serve.