Eggplant and Mochimugi with Perilla Dressing
Adding a little boiled pearl barley gives extra dietary fiber and a pleasant popping texture, making this side dish a refreshing twist on the usual.
Ingredients
| ≪Ingredients≫ | Serves 4 |
| Mochimugi (Pearl Barley) | 40 g |
| Eggplant | 4 |
| Perilla leaves (Aojiso) | 6 |
| Mentsuyu (3x concentrated) | 2 tbsp |
Instructions
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Remove the stems of the eggplants, slice into half-moons about 5 mm thick, and soak in water. Boil briefly, then drain in a colander and let cool slightly.
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Boil the pearl barley in plenty of water, then drain in a colander.
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In a bowl, combine the eggplant, pearl barley, and mentsuyu. Mix lightly and let rest until cooled, then refrigerate.
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Trim the stems from the perilla leaves, wash, cut in half lengthwise, then slice thinly.
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Add the perilla leaves to the mixture, toss lightly, and serve in a dish.
