Eggplant Tempura

Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba

Chef Mutsuko Soma of Kamonegi | Seattle

Adapted by StarChefs | February 2020

INGREDIENTS:

Dashi seasoned with Kikkoman soy sauce
Sautéed wild mushrooms 
Chinese eggplant tempura (fried just before plating)
Grated white daikon
Grated purple daikon
Bonito flakes
Thinly sliced green onion 
Fresh Origins Micro Mitsuba 
Fresh Origins Micro Radish Ruby

METHOD:

To a serving bowl, add dashi followed by mushrooms and topped with eggplant. Garnish eggplant with daikons. Finish with remaining ingredients.

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