Karuru Eggplant Salt and Turtle Salad

Italian
Appetizers
Kataoka Mamoru
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Kariruya eggplant contains a lot of water, so even when eaten raw, the skin is soft and it is recommended. It matches well with the shiso leaves and has a refreshing taste.
Cooking time: 15 minutes
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How to make it
1

Divide the Karuru family eggplants into 4 vertically with their skin on, then stack them and cut into 2mm wide sardines.

2

Fill a bowl with water, add a pinch of salt, add cut eggplant, lightly rub it, and soak it in water for a few minutes.

3

After a few minutes, thoroughly drain the eggplant with your hands and return it to the bowl.

4

Shredded shredded shiso leaves to match with the bowl, add [A] and mix well.

5

Serve it on the plate to a height and topped with white sesame seeds and concasse.

Ingredients for 3 people

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