• Nanban Vinegar

Shimeji and Eggplant Nanban


eggplants 300g
shimeji mushroom 100g
green onion 10g
sesame oil as needed
Otafuku Nanban Vinegar 100ml
white sesame seeds as needed


  1. Cut eggplants and Shimeji into bite-sized pieces and deep fry.
  2. Marinate ①in Otafuku Nanban vinegar and  refrigerate about 20min.
  3. Serve on a plate and add green onion and white sesame seeds on top as you like.

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