Yakinawa and raw sea urchin

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

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

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.)

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

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.

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- 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