Chilled Eggplant with Sesame Sauce 　(Hiyashi Nasu no Goma Sosu)
4 eggplant (nasu)
	2 tbsp sesame seeds paste (neri-goma)
	1 2　tbsp sugar　(satou) 　2
	2 tbsp soy sauce (shouyu)
	1 tbsp sake		myouga	ao-jiso
	1 tbsp vinegar (su)
	2 tbsp sesame seeds (goma)
2 Japanese ginger (myouga)
20 green beefsteak plant leaves (ao-jiso)
1. Cut each eggplant into halves lengthwise, microwave for about 4 minutes, cut into halves widthwise and slice lengthwise. 2. Squeeze the eggplant and keep in a refrigerator. 3. Add sake, sugar, soy sauce, vineger and sesame seeds to sesame seeds paste, and mix well. 4. Cut Japanese ginger into thin strips. Cut green beafsteak leaves into thin strips, soak in water and drain off. 5. Dish up the eggplant put sesame sauce, and top with Japanese ginger and green beafsteak leaves. Serves 4