Japanese eggplant salad with glass noodles as this week’s vegan recipe. It has a very unique Japanese spicy salad dressing with Shoyu soy sauce (amzn.to/2u0dYKh) and lots of grated ginger.
This refreshing eggplant salad is perfect for summer. You can serve it with fish or meat as well as a bowl of rice.
Japanese recipes are always looking so delicate and beautiful. You will see many more of them on my channel (www.youtube.com/playlist?list=PLVyqBFkAUbWFBCMHVf63JEbCge1CAKoSK).
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50g glass noodles
salad dressing –
2.5 soy sauce
1 tbsp caster sugar
1 tbsp sesame oil
1 tsp rice vinegar
2 tsp grated ginger
1 red chilli
0.5 tsp vegetable stock powder/ chicken stock powder
3 tbsp hot water
Possible products on US Amazon (affiliate links):
Kishibori Shoyu (Pure Artisan Soy Sauce) – amzn.to/2u0dYKh
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