Chilled Kamo eggplant, Saikyo-miso-simmered

This is the very first dish we served when this restaurant opened, and it's a dish I have enough confidence in that I plan to keep serving it as the appetizer (sakizuke) no matter how many years pass. You can peel the eggplant's skin with a knife, but peeling it with a vegetable peeler is quicker and gives a better-looking finish, so it saves time.

1. Peel the eggplant's skin with a vegetable peeler, and deep-fry it in oil

2. Dissolve 130g of white miso into 450cc of dashi, and reduce it slightly to bring out richness.

3. Add the eggplant after removing excess oil in hot water, simmer it just until cooked through, and let it cool.

Oryori Shunso