This little wild flower bud is really too delicious and its distinctive flavor quite unique. As you know, from all previous posts, I love it!!!
We are lucky to have some growing wildly in the garden, and it’s quite easy to find some when going for a walk in the woods. Apparently there are two seasons for it, one in spring and one right now in the early fall. Our garden has more of the latter and for me myoga is a fall flavor!
There are many many ways of preparing it and eating it (again, check my previous posts on the topic!). Raw or pickled would be the most common and my favorite. Raw particularly. It is so simple and it goes well with so many things!
Today two super simple recipes with myoga, one is a classic, the second is more one of my classic.
Eggplant with myoga
- 2 myoga
- 2 eggplants
- 1/3 tsp of salt
- 1tsp of sesame seeds or a handful of katsuobushi
Normally for this you could do it with raw eggplants like I suggested here. But to male it faster, instead of waiting for the salt to slightly pickle the eggplants, I cook them.
Wash and cut the eggplants in their length, then in 4-5mm slices. In a tiny pan start cooking the eggplants, add the salt and stir often. I do not add water nor oil. When the eggplants have softened add the myoga washed and thinly sliced. Stir well. Add the sesame or the katsuobushi. Stir again. Serve and eat now or chilled.
Myoga potato salad
- 2-3 myoga
- 1 Japanese cucumber
- 8 small potatoes
- 2 eggs
- 1tsp of mustard
- 2tbs of olive oil
- pepper
Boil the potatoes with the skin and the eggs. When done let them cool down. Wash the myoga and cucumber. Slice them thinly. Peel the potatoes and the eggs.
In a bowl, cut roughly the potatoes and the eggs, add the cucumber and myoga, the mustard and oil. Stir well and serve.
That’s really as simple as that!
