Vinegared Eggplant and Cucumber (Nasu to Kyuuri no Su-no-mono)
4 eggplant (nasu)
2 cucumber (kyuuri)
3 Japanese ginger (myouga)
wheat flour (komugi-ko)
oil (abura)				nasu	myouga
A	150cc vinegar (su)
	3 tbsp sugar (satou)
	1 tbsp soy source (shouyu)
1. Cut off the stem of the eggplant and cut the rest into bar rectangles. Then soak in cold water. 2. Wash the cucumber, cut into bar rectangles and sprinkle salt on. When they become tender, wash them with fresh water. 3. Coat the eggplants on all surfaces with wheat flour and deep-fry. 4. Cut the Japanese ginger in halves lengthwise, and then cut into pieces crosswise. 5. Dress the cucumbers and fried eggplants with the seasonings shown A, dish up in individual bowls and top with Japanese ginger. Serves 4