- Nanban Vinegar
Shimeji and Eggplant Nanban
Ingredients
2servings| eggplants | 300g |
|---|---|
| shimeji mushroom | 100g |
| green onion | 10g |
| sesame oil | as needed |
| Otafuku Nanban Vinegar | 100ml |
| white sesame seeds | as needed |
Instructions
- Cut eggplants and Shimeji into bite-sized pieces and deep fry.
- Marinate ①in Otafuku Nanban vinegar and refrigerate about 20min.
- Serve on a plate and add green onion and white sesame seeds on top as you like.
