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Grilled Eggplant Unagi 🍆 topped on nori sheet and @sunriaorganic Rainforest rice, served with Sichuan pepper oil pickled cucumber 🥒 .
The sauce was a mixture of first draw handbrew @mu.soysauce , thick soy sauce, brown rice vinegar, minced ginger and water. Before off the stove, add in Shaoxing wine to enhance the aromatic of the ‘unagi’ .
Whereas for the pickled cucumber, I used olive oil, brown rice vinegar, light soy sauce, dried herbs & the most important ingredients, the Sichuan pepper oil (花椒油). Mixed them well in a container and keep them in refrigerator for at least 30 minutes to let the cucumber absorb the seasoning.
TGIF and let’s welcome weekend ahead 🙌🏻🙌🏻 !
