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Autumn vegetables in vinegar


Eggplant, chrysanthemum, Enoki mushrooms, myoga (Japanese ginger), cucumber, dashi stock, sugar, salt, soy sauce




  • 1. Make a sauce (vinegar 1: sugar 0.7 : dashi stock 0.2 salt, soy sauce, sake)
  • Cut the eggplant into rectangles and fry them at about 165℃ in oil. Remove the oil with kitchen paper and put the fried eggplant into iced water
  • Boil chrysanthemum, Enoki mushrooms and myoga in hot water with vinegar.
  • Cut the cucumber and put a little bit of salt on it.
  • Mix all and serve.




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