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Classic
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page 96
NASUBI YAKI
(Fried Eggplant)
Peel the eggplant and cut it in slices. Cover with ice water and a handful of
salt. Put on a heavy weight, iron or stone, to press out the juice, and leave
for about half an hour. Then strain off all water, which will be a dark brown,
and rinse with fresh cold water, wiping dry each slice. Dip each piece in beaten
eggs, and fry in goma-seed oil; drain off all oil. Place on a platter, covering
well with one cupful of cooking sauce, boiled. Sprinkle with goma seeds, and
serve with rice.
AMAI TAMANA
(Sweet and Sour Cabbage)
Cut a small, hard cabbage very fine. Place in frying pan one tablespoonful of
goma oil, and when it is boiling hot throw in the shredded cabbage. Sprinkle
with salt, and fry, stirring constantly to keep it from burning. Add one
tablespoonful of sugar, the same quantity of vinegar, and a little
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