Foryoueats: Eggplant and Myoga Salad

Ingredients

• 1 Japanese eggplant (4 oz, 113 g)
• ½ tsp Diamond Crystal kosher salt
• 3 myoga ginger (1/2 oz, 15 g; You can substitute it with a small amount of ginger, preferably mild-flavoredyoung ginger)
• 4 shiso leaves (perilla/ooba) (Skip if you don't have shiso)
• Seasonings:
• 1 Tbsp toasted sesame oil
• 1 tsp soy sauce
• 4 Tbsp katsuobushi (dried bonito flakes)