Yaki-kyo Yamashina eggplant

Yaki-kyo Yamashina eggplant

Kyoto’s classic cuisine in summer which can be eaten simply

Ingredients (for 2 people)

  • Kyo-Yamashina eggplant … 2
  • Kujo green onion …1
  • Ginger … 15 g
  • Bonito Flakes … 5 g
  • Soy sauce … 20ml

How to make:

  1. Kyo Yamashina eggplant is grilled over a fire on a net, then cooled with cold water and peeled by hand.
  2. Cut Kujo green onion into small bits and wash with water. Peel the ginger and grind down.
  3. Cut 1’s eggplant so that it is easier to eat and place in bowl.
  4. Place grinded ginger, green onion, and bonito flakes on top of the eggplant and drizzle soy sauce on top.