Tamagawa Salad

Ingredients

4 eggplants
200g buta shabushabu rosu
2 tomatoes
1 pack kaiware
(A) 1.5 osaji soy sauce
(A) 1 osaji vinegar
(A) 1 kosaji sugar
(A) 1/3 kosaji salt
(A) 1 clove garlic, finely chopped
(A) 1 kosaji tobanjan
1/2 osaji sesame seed oil

Steps

1. Cut tops off of eggplants. Coat hands with 1/2 kosaji oil. Spread oil on eggplant. Put eggplant on glass microwave plate. Cover loosely with saran wrap. Cook for 8 minutes on 500W. Take off saran wrap. Wait until the eggplant cools. Cut/peel into 8 pieces each.
2. Cut each tomato into 8 pieces.
3. Wash kaiware. Cut off bottoms, then cut in half.
4. Prepare (A). Save one portion for later.
5. Put a lot of water in blue pot. Cover and bring to a boil. Add a little salt. Turn heat down to low-medium. Add pork 1 piece at a time. Cook meat like shabu shabu. Put cooked meat in large strainer (using small bowl underneath).
6. Prepare serving bowls. Assemble as follows:
   • eggplant (around edges)
   • tomato
   • kaiware
   • pork
   • (A)

Serve With

Egg Miso Soup