| ２ Servings | |
| Rice | ２ Servings |
| Cucumber | half |
| Eggplant | half |
| Myoga (Japanese ginger). (Myoga is sometimes called myoga ginger. It's a deciduous perennial plant and only the young, tender flower buds are eaten.) | 1 |
| Shiso Leaves (Shiso leaves are an aromatic herb from the same botanical family as mint that traditionally accompanies sushi and sashimi.) | 4 |
| Katsuo (bonito) Shuto | 1.5 tbsp |
| Sesame Oil | Small amount |
Directions
| 1. | Cucumbers and eggplants are diced into 5mm pieces. Ginger and Shiso leaves are chopped. | |
|---|---|---|
| 2. | Combine vegetables and Shuto. (Let it sit for about 30 minutes as the flavour will blend in for a better taste.) | |
| 3. | Serve on rice. | |
Comment
Used in this recipe!
鲣鱼酒盗
鲣鱼酒盗是用盐腌制和长期陈化这些鱼的稀有部分制成的。这些 “日本凤尾鱼 ”利用这种长期陈化过程的优势，风味浓郁，可用作许多菜肴的主要配料或秘制配料。它可以作为简单的点心，放在奶油奶酪上；也可以作为披萨的完美搭配；还可以作为精致的酱料，加入橄榄油或黄油中。
http://cn.shiino.co.jp/recipe/detail.php?no=83