How to use and rehydrate dried Kamo eggplant

It is a traditional Kyoto vegetable with over 300 years of history, having been cultivated extensively in the Kamigamo region of Kyoto. The firm, fine-grained flesh is soft but does not fall apart easily when cooked, and has a sweet, delicious taste that melts in your mouth.

This time, we will introduce three ways to rehydrate dried Kamo eggplant. We will also tell you about the texture and recipes you can enjoy with each method, so please try them out.

[Add as is] Thick and has a texture similar to grilled eggplant

It is perfect for pasta, from soup to Western-style tomato sauce to Japanese-style soups based on dashi and soy sauce. You can also simmer it, lightly boil it, squeeze out the water, and enjoy it with olive oil and salt or dressing.

[Soak for 30 minutes] A unique chewy texture

After soaking for about 30 minutes, the texture of Kamo eggplant will be crunchy or chewy, but still firm to the touch. In this state, the flavor and texture of the eggplant are fully utilized, making it perfect for light dishes or dishes that use seasonings with a bit of punch. Although it is simple, the appeal is that it can be arranged in a variety of ways depending on the seasonings.

• Lightly pickled : When rehydrated Kamo eggplant is lightly pickled, its crunchy texture stands out and the natural umami and saltiness of the eggplant go perfectly together. It is delicious as a palate cleanser or eaten like a salad.
• Salad topping : Adding Kamo eggplant to a salad creates a dish with a fun balance of textures, with the crispness of the vegetables and the crispness of the eggplant. It goes well with dressings and oils, and is also recommended to eat it simply with olive oil and salt.
• Namul : You can enjoy it as namul by mixing it with sesame oil and clear soup. The aroma of sesame oil and the texture of eggplant are in harmony, making it a simple yet flavorful side dish. It is especially good as a side dish to go with alcohol or as a garnish for a main dish.

[Half-day soaking] Soft and smooth texture

If you soak it for half a day, the Kamo eggplant will become soft and moist. The eggplant flavor will be subdued, but you can still enjoy its soft texture, making it ideal for Japanese-style stews and pickled dishes. Stewing it in particular will change the texture to a thick, smooth one, allowing you to create dishes that bring out the umami of the eggplant.

• Simmered : By soaking in the noodle soup and simmering, the eggplant absorbs plenty of the umami of the soup stock, giving it a moist texture. Soft eggplants that have been soaked for half a day are delicious both hot and cold, making them a great cool side dish for the summer.
• Simmered dishes : By adding eggplant to simmered dishes, it blends well with the other ingredients and has a soft texture. Simmering adds a thick texture, so it is especially recommended for Japanese-style simmered dishes and hot pots. It is delicious whether you simply simmer it with soy sauce, mirin, or dashi, or simmer it in a rich miso sauce.

Recommended recipes using dried Kamo eggplant

1. Eggplant and carrot miso side dish: A rice accompaniment that can be prepared in advance. This recipe can also be adapted with other dried vegetables such as green onions and burdock. Get the recipe
2. Miso soup with somen noodles : Chilled somen noodles are delicious on a hot summer day, and nyumen noodles are delicious on a cold day, but in my house I use somen noodles in both clear soup and miso soup, so it's great all year round. Recipe here

[Summary] Enjoy the fruity and meaty flavors of Kyoto

Dried Kamo eggplants are firmer than raw ones, and have a sweet taste with a subtle and elegant fragrance. When heated, they have a soft and gooey texture like grilled eggplant. You can enjoy their sweetness reminiscent of fruit.

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