Masayo Funakoshi recipe
Related ArticleInterview with Masayo Funakoshi: I’m thinking about what I can cook with the ingredients available today
Ingredients (for two)
|2 Eggplants|| |
|1 large clove of garlic|| |
|Lemon juice and Lemon peel from one lemon|| |
|6 table-spoon roasted sesame|
|3 table-spoon olive oil|| |
|1 table-spoon cumin|| |
|Pinch of Salt|| |
|2 Figs|| |
|1 bunch of Moroheiya( Nalta jute/ Jews mallows/ Molokeiya)|| |
|80 cc Honke-Owariya Usu-dashi|| |
|80 cc Water|| |
|One bag of Soba-noodle|| |
1) Grill eggplants as whole till the skin gets black (charred). But them in a bowl, and cover for 30-min to let it steam. Peel off the skins.
16th generation’s impression
This is a great dish to beat the summer heat.
It has a strong exotic flavor. You can substitute Moroheiya with different vegetables such as basil, mint, shis or shungiku (garland chrysanthemum).