Mix together in a bowl:
1 t soy sauce
1 t apple cider vinegar
1 T olive oil
1 t lemon juice
1 t sesame oil
¼-½ t tobanjan (Chinese chili spice)
1 small clove garlic, finely minced (oroshi)
(1 t tahini)
½-1 t sugar, to taste
salt to taste
Add:
1 steamed Japanese eggplant, chopped
Chill and serve. Top with sesame seeds.
This is such a simple yet nourishing salad I would love to make, with the addition of shichimi togarashi for gentle heat. Your son Denny's very lucky to have you to dedicate all your recipes to him!
ReplyDeleteBest wishes,
Jacklyn :)
Thank you for your kind words! Good idea about adding shichimi togarashi. :)
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