Pointers from Rie
- When you want to increase the stickiness, add gagome kelp (seaweed), which will also increase the umami.
- It is recommended to eat it on top of rice or cold tofu, or mixed with somen.
- Cutting it into the same size will improve the texture and increase the deliciousness. It is just cutting and adding, so be sure to thoroughly cut!
Ingredients [4 people]
| Eggplant | １ |
| Cucumber | １ |
| Okra | ４ |
| Japanese ginger | ２ |
| Perilla | ４-５ |
| a) Bonito soy sauce Grated ginger |
2 tablespoons 1 teaspoon |
Cooking
- Remove the stem of the eggplant and cut vertically into 5 mm; then holding it together, cut it vertically again into 5 mm. Then, cut it horizontally in sizes of 5 mm. Then, put it into salt water to remove the foam.
- Cut the cucumber the same way as 1). Rub salt on the okra and roll it on a cutting board, then wash off the salt. Then cut the okra the same as 1). Cut the Japanese ginger and perilla the same way as 1).
- After getting rid of all the water in 1) and 2), place them in a bowl and add a). Mix until the stickiness from the okra increases.
- Once the flavors blend, place it on a plate.
MOA Products Used
Bonito soy sauce, salt [Umikko].
This recipe was published in the magazine “Paradise” No. 80 (Summer 2020).
