Refreshing Eggplant and Shiso Salad
ID: 54c3e853...
This is a simple side dish featuring eggplant and shiso leaves tossed in a special sauce made with lemon, vinegar, soy sauce, and sesame oil. The pleasant texture of the salted eggplant and the refreshing aroma of the shiso leaves stimulate the appetite, making this dish perfect as a palate cleanser or a snack.
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🍳 Cooking Flow
Cut eggplant into 5mm slices, rub with salt, let sit for 5 minutes, rinse, and squeeze out excess moisture thoroughly. → Roll up the shiso leaves and chiffonade (thinly slice) them. → Combine the squeezed eggplant with seasonings (soy sauce, vinegar, lemon juice, sugar, chicken bouillon powder, and sesame oil) and toss well. → Add the shiso leaves, chili pepper, and white sesame seeds, and toss lightly to finish.
Cooking Steps
Brief Cooking Order
Cut eggplant into 5mm slices, rub with salt, let sit for 5 minutes, rinse, and squeeze out excess moisture thoroughly. → Roll up the shiso leaves and chiffonade (thinly slice) them. → Combine the squeezed eggplant with seasonings (soy sauce, vinegar, lemon juice, sugar, chicken bouillon powder, and sesame oil) and toss well. → Add the shiso leaves, chili pepper, and white sesame seeds, and toss lightly to finish.
Introduction
This is a simple side dish featuring eggplant and shiso leaves tossed in a special sauce made with lemon, vinegar, soy sauce, and sesame oil. The pleasant texture of the salted eggplant and the refreshing aroma of the shiso leaves stimulate the appetite, making this dish perfect as a palate cleanser or a snack.
Step 1
Trim the stem ends of the eggplant and cut into 5mm thick rounds.
Step 2
Place the sliced eggplant in a bowl, sprinkle with salt (1/4 tsp), rub it in thoroughly, and let it sit for about 5 minutes.
Step 3
Remove the stems from the shiso leaves, stack them, roll them up tightly from one end, and cut into thin strips (chiffonade).
Step 4
Once 5 minutes have passed and the eggplant has released moisture, rinse quickly to remove excess salt, then stack a few slices at a time and squeeze firmly by hand to remove all excess liquid.
Step 5
Add soy sauce (1 tbsp), vinegar (1 tbsp), lemon juice (1/2 tbsp), sugar (1/2 tbsp), chicken bouillon powder (1/4 tsp), and sesame oil (2 tsp) to the drained eggplant, tossing well while separating the overlapping slices.
Ingredients List
Important Notes
💡 After salting the eggplant, rinse it and squeeze out as much moisture as possible so the seasonings aren't diluted and the flavors absorb properly.
💡 When adding seasonings, the eggplant slices may stick together; use chopsticks to gently separate and coat each slice as you mix.
💡 Shiso leaves can clump together when they absorb moisture, so add them at the very end and sprinkle them while mixing to distribute evenly.
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