Baked Eggplant




1 or 2 sheets kazunoko konbu 1 or 2 cucumbers, halved length-wise and sliced 1/4 cup vinegar 2 tsp. sugar 2 tbsp. shoyu dash of monosodium glutamate Soak kazunoko kobu 30 to 45 minutes in water; slice in strips and combine with rest of ingredients. Let stand 5 to 10 minutes and serve in small…
1 bunch asparagus 2 or 3 lup cheong sliced in thin slices 1 Tbsp. shoyu ajinomoto 1/4 c. water 1 tsp. cornstarch Slice asparagus in 1-inch length. Combine shoyu and ajinomoto. Heat oil in pan and saute lup cheong. Mix in asparagus and stir fry for a few minutes until tender. Make a well in…