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Soaked fried Eggplant with Matsutake mushrooms and yuba (Tofu Skin)

≪ingredients≫

Eggplant, Matsutake mushrooms, yuba (Tofu skin), oil, salt, soy sauce, sugar, sake and dashi stock

 

茄子の揚げびたしと松茸湯葉

≪recipe≫

  • Peel the eggplant skin. Cut and put the eggplant into water for 20 min.
  • Cut Matsutake mushrooms and yuba. Boil both quickly with dashi stock and cool.
  • Fry eggplant about 2 min in 165℃.
  • Remove the oil with kitchen paper and put the fried eggplant immediately into iced water.
  • Mix sugar, salt and soy sauce in a bowl and soak the eggplant for about 15 min.
  • Serve on a plate.

 

 

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