Baked maitake mushroom and eggplant in Japanese soup stock

In Japan, it is said that 'matsutake mushrooms have the best aroma and tricholoma mushrooms have the best taste'.
Enjoy the taste of Autumn !

[Ingredients serves 2]

1 packet maitake mushrooms
1/2 eggplant
3/5 U.S cup Japanese soup stock
1 Tbsp soy sauce
1 Tbsp mirin sweet cooking sake

[Directions]

1. Divide maitake mushroom into portions, and cut eggplant into 1/8-inch pieces.





2. Bake eggplant for 5 min in an preheated oven, and maitake mushrooms for 3 min.



3. Prepare the seasoned Japanese soup stock.
Place the stock, soy sauce, mirin sweet cooking sake in a bowl and stir.





4. Arrange the baked eggplant and maitake mushroom on plates, and pour on the seasoned Japanese soup stock. Do not stir to remain the shape of maitake mushroom.
Garnish with sharp citrus fruit.

[Directions movie]