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Exclusive Hand-Torn String Eggplant
Long slender eggplants are steamed whole, cooled, and torn by hand into strips so the flesh stays juicy. Dressed with soy sauce, vinegar, and a generous drizzle of sesame paste, this cool, tangy appetizer balances nutty richness with bright acidity.
Instructions
- 1
Clean the string eggplants.
- 2
Place the pieces in the pot and steam until cooked.
- 3
Take it out and let it cool.
- 4
Tear into long strips.
- 5
Add an appropriate amount of light soy sauce.
- 6
Add an appropriate amount of vinegar.
- 7
Drizzle sesame paste over the arranged dish.
- 8
It's started.
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Ingredients
Main Ingredients
- Eggplantto taste
Seasonings
- light soy sauceto taste
- Vinegarto taste
- Sesame pasteto taste
- Saltto taste