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Japanese Eggplant Salad

Posted Aug 25 2010 11:09am

Who would want to turn on the stove or the oven during the hot summer days? I’m definitely not one of the exceptions, so I’ve been making a lot of salads lately. And, recently I’ve came across a very interesting Japanese cookbook that contains many simple and classic dish. Among them, the Eggplant and Spring Onion Salad really caught my eye and I just had to try it out!

The most unique part of this salad was its dressing. It uses a great deal of soy sauce as its base and only contains a splash of rice vinegar and sesame oil to round out the flavours. At first I imagined the dressing may be too salty but after I drizzled it onto the eggplant slices, the flavour was not overpoweringly salty at all. In fact, the dressing was full of umami flavour with a nice ting from the rice vinegar and an enticing aroma from the sesame oil.

This salad took little effort to put together, yet it was a fabulous way to showcase the flavour and texture of the eggplant. Although the dish that I made did not turn out as pretty as the picture I saw in the book, I was still quite pleased with the final outcome. I will definitely be making this dish again!

Japanese Eggplant and Spring Onion Salad

Serves 2.

Adapted from Basic Japanese Cooking .


  • 2 medium Asian eggplants, sliced into thin strips (I’ve also tried this with baby eggplants, works equally well)
  • 1 tablespoon grated ginger (use a microplane zester, works wonderfully)
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon rice vinegar
  • 2 teaspoon sesame oil
  • 2 teaspoons sugar
  • 3 tablespoons bonito flakes (I didn’t have any so I added in a pinch of bonito powder to add flavour)
  • 1 spring onion, thinly sliced


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