Recipes From Our Community — Yukimi Furusono

Yukimi Furusono makes Marinated Japanese Eggplant and Small Heirloom Tomatoes 

We’ve long admired the way Yukimi cooks. Her approach to fresh, seasonal produce brings out the purest expression of every ingredient through form, texture, and color—giving purpose to every single element on the plate. In short- it brings us joy seeing her food. Find her recipe for OLCF below.

Thank you @mochiyade!

Marinated Japanese Eggplant and Small Heirloom Tomatoes 

Ingredients
    3 Medium Japanese Eggplants, 
            Cut Crosswise Into 1/2-Inch Thick Slice
    1/2 Pint Small Heirloom Tomatoes
    2 Cups Neutral Oil, For Deep Frying

Marinade
    3 Tbsp Soy Sauce
    3 Tbsp Rice Vinegar 
    3 Tbsp Sugar
    1/2 Tsp Sesame Oil

To Serve
    1/2 Knob Ginger, Cut Into Matchsticks
    5 Leaves Green Shiso, Shredded


Yields — 2-3


Directions               Mix the marinade ingredients in a deep tray. Blanch the tomatoes and peel the skins, let them sit in the marinade. In a deep, medium size pot heat the oil to 338 °F. Deep fry the eggplants for about 1 minute and immediately drop them into the marinade. Let them chill in the fridge for 30 mins to a few hours. Serve them topped with shiso and ginger.


Recipe by Yukimi Furusono