Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Zucchini and eggplant with plum paste

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These days, I make a lot of pickles at home. My favorite pickles are “Zucchini and eggplant with plum paste”. (Front one in this photo) For this dish, I like to put Japanese basil on top. Japanese basil, we call shiso, has amazing minty smell and flavor. First, thinly slice zucchini and eggplant and steam for few minutes with pinch of salt. Then, put plum paste (without seeds) and mix well. Finally, season with sesame oil and a little bit of say sauce. Please try it out!

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