- Nanban Vinegar
Shimeji and Eggplant Nanban
|sesame oil||as needed|
|Otafuku Nanban Vinegar||100ml|
|white sesame seeds||as needed|
- 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.