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"Truly Japanese Cuisine" is a new series of video produced by Cuisine Kingdom and Japanese Culinary Academy. The fourth session features Chef Takahashi of Hyotei, a long-established Japanese restaurant in Arashiyama, Kyoto. This time, Chef Takahashi of Hyoto, introduced us to a dish using eggplant: Fried Eggplant and Cutlass Fish with Edamame Paste. Ingredients 2 eggplants 250g dashi 20ml mirin 10ml light soy sauce salt, to taste 1 cutlass fish 200ml boiled sake 25ml mirin 10ml light soy sauce 1g salt Japanese pepper, as needed flour egg whites breadcrumbs [Edamame paste] edamame kombu kelp 2% salt (to the boiling water while boiling) 1% slat (to the boiling water after boiling) -------------------------------------------------------------------------------------------------- Hyotei http://hyotei.co.jp/ The Japanese Culinary Academy https://culinary-academy.jp/ Gourmet Studio FOOVER (Japanese only) https://foover.jp/ CUISINE KINDOM (Japanese only) https://cuisine-kingdom.com/ Instagram / gourmetstudio.foover Contact us below for any business inquiries! [email protected] -------------------------------------------------------------------------------------------------- Our cooking channel introduces friendly recipes and 'HOW TO COOK' tutorials directly shown by professional chefs in Japan - presented by Gourmet Studio FOOVER and CUISINE KINGDOM. #Eggplant #Hyotei #Michelin