Steamed Eggplants and Snow Peas

Ingredients (serves 4)

• 8 medium Japanese eggplants
• 12 fresh snow pea pods
• 400 cc. (13 1/2oz. or 1 5/8cups) soy sauce
• 8 Tbsp. sugar
• 1 Tbsp. salt
• 4 fresh green shiso (perilla) leaves (or basil if unavailable)
• (45g. or 1 1/2oz. fresh ginger)

Instructions

1. Halve the eggplants lengthwise (quarter if the eggplants are large). Cut shallow, 5mm. (¼ inch) diagonal slits on the skin. (see photo)
2. Halve the snow peas diagonally.
3. Steam the cut eggplants and snow peas in a steamer for about 10 minutes.
4. While steaming, mix the salt, sugar and soy sauce in a bowl and stir them well.
5. Cut the shiso (or basil) leaves into 2mm. (1/16 inch) width strips.
6. Arrange the steamed eggplants and snow peas on a serving dish. Pour the sauce (from step 4) over the eggplants and snow peas. Garnish with the sliced shiso and serve.

(If desired, place grated ginger on the side as a condiment.)

Recipes (PDF 152.0KB)