Yakinawa and raw sea urchin

Italian
Appetizers
Kataoka Mamoru
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It is made of cold eggplant and raw sea urchin with a gorgeous look.
Bake eggplant until it is thoroughly browned.
Cooking time: 30 minutes
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How to make it
1

Grill three eggplants slowly on the grill until they are all browned, about 15 to 20 minutes.

2

Once the skin is browned thoroughly, remove the rough heat and peel off the skin.

3

Pour [A] over the eggplant that has been peeled off and let it cool. (If you don't have time, you can also pour it in ice water and let it cool.)

4

Cut the fruit tomatoes into 5mm cubes and mix with [B].

5

Place one cold eggplant on a plate and place 1 tablespoon of the raw sea urchin on top. Pour an appropriate amount of [4] and topped with vegetables to decorate it and you're done.

3 dishes of ingredients

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