| 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!
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.
http://en.shiino.co.jp/recipe/detail.php?no=83