Go-ae (Eggplant with Crushed Edamame Dressing)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Boiled edamame, crushed into a thick bean dressing called go and seasoned with sugar, miso, and dashi, coats soft eggplant and fine strips of crisp myoga.
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In season the dressing turns a vivid green. The dish comes from mountainous Nichinan in Tottori, where scarce farmland made soybeans an important protein and ground beans were used to dress vegetables and mushrooms. Served cool, it is a mild summer side for rice.
Ingredients
Instructions
- 1
Boil the shelled edamame for 4 to 5 minutes, drain, and cool briefly.
Remove the thin inner skins and place the beans in a mortar.
- 2
Crush the edamame thoroughly while leaving a little texture.
Add sugar, miso, and dashi and grind into a thick, evenly spreadable soybean dressing.
- 3
Cut the eggplant into batons about 5 cm long and blanch for only 2 minutes.
Cool immediately in cold water, wrap in a clean cloth, and squeeze firmly without crushing. Shred the myoga finely.
- 4
Just before serving, add the eggplant and myoga to the bean dressing and fold upward three or four times to coat.
Divide among four plates and serve cool or at room temperature.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「にちなん邑の味」（日南町） · Checked: 2026-08-11
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