Summer vegetables! Eggplants are now in season. This is my favourite way to enjoy fresh eggplant, nasu in Japanese. Also, I want to introduce Japanese green peppers, called shishito. Shishito is a small and sweet green pepper. Depending on the growing conditions, sometimes you come cross one that’s spicy.

Naoko Ogura-Gayler

Ingredients
To serve 2
• 2 eggplants
• 10 shishito
• 1 tbs ground ginger
• 1 tbs bonito light flakes
• Bit of soy sauce

Directions
1. Cut around eggplants’ stem parts. Take out stems of shishito.
2. Cook under the grill until the shishito become brown. For the eggplants, grill until the eggplant skin becomes a little burned and soft.
3. Take out from the grill and cut the eggplant in half along the length and then in half across so that you end up with quarters, then peel off the eggplants’ skin.
4. Place the eggplant and shishito on a plate and place ginger and bonito flakes on the top. Sprinkle a bit of soy sauce on, too.

Coming up!
Summer kids’ cooking workshop
Child – ¥2,500; Adult – ¥3,500
A fun cooking class with kids. Learn and enjoy local food and culture through food!
Main dishes: ‘as-you-like-it’ okonomiyaki pancake, yakisoba, kids’ curry
Deserts: kakigoori with homemade syrup, Okinawa doughnuts, purple sweet potato buns.
Introducing Japanese Cooking course started Tuesday June 16th – individual classes are still available – ¥5,000 per class
Japanese style curry class, Tuesday, July 14th

Website: okinawa-cooking.com
Facebook: facebook.com/cooking.school.with.nao  Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan Village, Okinawa 904-0322  Closed on Sunday

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