Eggplant and Cucumber Salad Ingredients Serves 4 Serves 4 Seasonings Serve 1 Serves 10 eggplants cucumbers cabbage sliced kombu (tangle) red pepper 30g 20g 10g 2g 0.2g 120g 80g 40g 8g 0.8g vinegar light-colored soy sauce salt sugar stock 5g 2g 0.3g 1g 4g 20g (1 1/3 tablespoons) 8g (1 1/3 teaspoons) 1.2g (1/4 teaspoon) 4g (1 1/3 teaspoons) 16g (slightly more than 1 tablespoon) 1 Cut the cucumbers on a slant into 5-mm thick slices. Shred the cabbage into strips. 2 Remove the caps from the eggplants, cut lengthwise in half, then slice into 5-mm thick pieces on a slant. Soak in 2%-salt water. 3 Remove seeds from the red pepper and cut into round slices.
4	Combine the seasonings to make sauce.
5	Combine the kombu, cucumbers, eggplants, cabbage and red pepper in a bowl, and mix with the sauce.

If you wish to the lastest recipes go to NTT Gourmet Page!

mail to info@tec-tsuji.com