Masayo Funakoshi recipe
Recipes

Masayo Funakoshi recipe

Text: Minori Mukaida
Photo: Ariko Inaoka

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.

2) Put roasted sesame, cumin, garlic, lemon juice, salt, eggplants from 1., water, usu-dashi and water in a food mixer or blender and mix.
3) Prepare Moroheiy leaves or seasonal vegetables quickly in boiling water, and cool in cold water and flavor with a tablespoon of usu-dashi.
4) Once the soba is boiled and washed, and cooled down with ice water (very important to immerse the soba in iced water), drain the noodles and put on the plate. Place the figs and vegetables on the soba, pour over the blended eggplant mixture, and finally sprinkle with olive oil and grated lemon peel.

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).