How to Use and Rehydrate Dried Kamo Eggplant

This traditional Kyoto vegetable, cultivated extensively in the Kamigamo area of Kyoto, boasts a history of over 300 years. Its fine-textured, firm flesh is soft yet resistant to falling apart when cooked, and its sweet umami flavor melts in your mouth.

Here, we introduce three methods for rehydrating dried Kamo eggplant. We'll also share the textures and recipes you can enjoy with each method, so please use them as a reference.

【Add Directly】Thick and meaty texture, like grilled eggplant

Perfect for pasta, whether in tomato sauce or other Western styles, or dashi/soy sauce-based Japanese styles, as well as soups. You can also simmer it, or lightly boil it, squeeze out the water, and enjoy it with olive oil and salt or dressing.

【Rehydrate for 30 minutes】Unique soft and chewy texture

When rehydrated for about 30 minutes, Kamo eggplant retains a distinctive crunchy or soft and chewy texture, offering a satisfying bite. In this state, the eggplant's flavor and texture are enhanced, making it perfect for refreshing dishes or those with a bit of a kick from seasonings. It's simple, yet versatile enough to be arranged in various ways depending on the seasoning.

• Light pickles: When rehydrated Kamo eggplant is lightly pickled, its crisp texture stands out, and the natural umami of the eggplant and the saltiness create a perfect match. It's delicious as a palate cleanser or eaten like a salad.
• Salad topping: Adding Kamo eggplant to a salad creates a delightful balance of textures with the crispness of other vegetables and the crunch of the eggplant. It pairs well with dressings and oils; simply enjoying it with olive oil and salt is also recommended.
• Namul: Mixing it with sesame oil and chicken stock makes it a delicious namul. The aroma of sesame oil and the texture of the eggplant harmonize, creating a flavorful side dish that is simple yet rich. It's particularly good as a snack with drinks or as a side dish to a main meal.

【Rehydrate for half a day】Soft and tender mouthfeel

When rehydrated for half a day, Kamo eggplant becomes soft and moist. While its eggplant flavor becomes more subtle, its soft and tender texture makes it ideal for Japanese-style simmered dishes and marinades. When simmered, it transforms into a rich, smooth texture, allowing you to create dishes that highlight the eggplant's umami.

• Nihitashi (simmered in dashi): By marinating and simmering in mentsuyu (noodle soup base), the eggplant absorbs plenty of dashi flavor, creating a moist and tender texture. Soft eggplant rehydrated for half a day is delicious both warm and cold, making it perfect as a refreshing summer side dish.
• Nimono (simmered dish): When added to nimono, the eggplant harmonizes with other ingredients and can be enjoyed with a soft mouthfeel. Simmering adds a rich, smooth texture, making it particularly recommended for Japanese-style stewed dishes and hot pots. It's delicious simply simmered with soy sauce, mirin, and dashi, or in a rich miso stew.

Recommended Recipes Using Dried Kamo Eggplant

1. Eggplant and Carrot Okazu Miso: A make-ahead rice topping. This recipe can also be adapted with other dried vegetables like green onions or burdock root. Recipe here
2. Somen Miso Soup:Cold somen noodles are delicious in summer, and warm nyumen (somen in hot soup) in winter, but at our house, we add them to clear soup and miso soup all year round, so they're a big hit.Recipe here

【Summary】Enjoy the fruity, meaty taste of Kyoto

Dried Kamo eggplant has a firmer texture than fresh eggplant, with a subtly elegant, sweet flavor. When heated, it becomes tender like grilled eggplant, offering a sweetness reminiscent of fruit.

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• Dried Kamo Eggplant
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• How to Use Dried Vegetables