Three-colored Enokishi

Each of the chicory and edible chrysanthemums is quickly covered in hot water, then removed in ice water to remove the heat.

Place a frying pan over high heat and roast the enoki mushrooms, cut into small pieces, into pieces.

Pour in ice water to transfer the chilled eggplant to a pot and add [A]. Add squeezed chicory and edible chrysanthemums and mix.

To finish off, add pampas soup and serve in a bowl to finish.