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SOTOZEN-NET > Practice > Food as Practice > Recipes > Steamed Eggplants and Snow Peas

Steamed Eggplants and Snow Peas

Steamed Eggplants and Snow Peas

Ingredients (serves 4)

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

Recipe (PDF 152KB)