here<\/a>\u00a0(no English subtitles).<\/p>\nTIPS: If you don’t have myoga, which visually ressembles slightly a shallot (but tastes completely different), simply skip it. Some people replace it with young ginger, but I think here, since ginger is one of the ingredients, it’s better to skip it (I had some frozen myoga, so I used it for the first time, but I skipped it for the dish I photographed). Here is what myoga looks like:<\/p>\n
![\"myoga_\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/10\/myoga_.png\")
<\/p>\n
If you can find the small Asian aubergine, it will certainly taste better, but I prepared this dish already twice with normal Western variety and it was delicious too.<\/p>\n
If you cannot find shiso, experiment with other boldly flavoured fresh herbs. There is no similarly tasting substitute for shiso, but I’m sure some other strongly scented leaves can make this “salad” taste great.<\/p>\n
Do not be tempted to prepare this dish in advance. The taste gets worse and, most of all, the shiso leaves become really awful.<\/p>\n
Preparation: about 15-20 minutes<\/em><\/p>\nIngredients (serves three-four as a side dish):<\/em><\/p>\n1 small Western aubergine\/eggplant (or two small\u00a0Asian ones)<\/em><\/p>\n1 tablespoon salt<\/em><\/p>\n1 teaspoon finely shredded ginger<\/em><\/p>\n4 – 5\u00a0myoga buds, finely shredded<\/em><\/p>\n5\u00a0big shiso leaves, finely sliced<\/em><\/p>\n1 tablespoon toasted white sesame seeds<\/em><\/p>\n2\u00a0tablespoons soy sauce (or more if you use low-sodium version)<\/em><\/p>\n1 teaspoon rice vinegar<\/em><\/p>\nSoak the shredded ginger and shiso in cold water.<\/p>\n
Cut the Western aubergine in four lengthwise and then into thin slices.<\/p>\n
If you use the Asian variety, cut it in two lengthwise and then cut into thin diagonal slices.<\/p>\n
Place the aubergine slices in a bowl. Sprinkle with salt and mix delicately with your hands.<\/p>\n
Put aside for ten minutes.<\/p>\n
Squash the aubergine\u00a0slices in your hands to remove\u00a0the brownish liquid they\u00a0will release.<\/p>\n
Discard the liquid and pace the squashed slices into another bowl.<\/p>\n
Add the remaining ingredients, give the salad a stir and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
I did have\u00a0salt-pickled aubergine in Japan several times, but I have never prepared\u00a0it and, most of all, I have never suspected\u00a0that salting it\u00a0for ten minutes…<\/p>\n","protected":false},"author":1,"featured_media":17940,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[82,183,50,133],"tags":[45,211],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17938"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17938"}],"version-history":[{"count":19,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17938\/revisions"}],"predecessor-version":[{"id":17958,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17938\/revisions\/17958"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17940"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17938"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"nasu_zukep\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2015\/08\/nasu_zukep.jpg\")
I did have\u00a0salt-pickled aubergine in Japan several times, but I have never prepared\u00a0it and, most of all, I have never suspected\u00a0that salting it\u00a0for ten minutes only would result in anything edible, not to mention such a\u00a0surprisingly\u00a0delicious thing. Briefly salted, raw aubergine\u00a0retains some of\u00a0its\u00a0crunchiness,\u00a0stays pleasantly fresh and possibly\u00a0unrecognisable to those who have never tasted it salt-pickled. Shiso (perilla) leaves and raw ginger add a bold mixture of flavours,\u00a0creating the most unusual aubergine dish I have ever tasted.<\/p>\n