Yakinawa and raw sea urchin
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
-
- Eggplant
- Three
-
[A]
- Olive oil
- 4 tbsp
-
- salt
- 1/3 tsp
-
- Garlic slices
- 1 piece
-
- Fruit tomato
- 1 piece
-
[B]
- Olive oil
- 1 tsp
-
- Balsamic Vinegar
- A few drops
-
- Lemon juice
- A few drops
-
- salt
- Small amount
-
- Raw sea urchin
- 3 tablespoons
-
[Vegetables for decoration]
- Asatsuki small cut
- Small amount
-
- chervil
- Small amount
-
- Pink Sprout
- Small amount
