Lacquered aubergine with Rice Crispies and Crunchy Grains & Seeds
Ingredients
- 60g soy sauce
- 120g dashi bouillon
- 20g rice vinegar
- 8g Emulbinder
Preparation
- Reduce all ingredients to the desired thickness.
- Leave to cool.
- Cook the aubergine.
- Finish with lakkage and Rice Crispies Dashi, Rice Crispies Citrus, Crunchy Lentils and Crunchy Buckwheat.
Lacquered aubergine with Rice Crispies and Crunchy Grains & Seeds
Ingredients
- 60g soy sauce
- 120g dashi bouillon
- 20g rice vinegar
- 8g Emulbinder
Preparation
- Reduce all ingredients to the desired thickness.
- Leave to cool.
- Cook the aubergine.
- Finish with lakkage and Rice Crispies Dashi, Rice Crispies Citrus, Crunchy Lentils and Crunchy Buckwheat.
