The Bento Cookbook by Martha Stone

Author:Martha Stone
Language: eng
Format: epub
Tags: japanese cookbook
Publisher: Martha Stone

2) Chop the tempura vegetables into thin slices. Soak lotus root in 1tsp vinegar and 2 cups water. For fifteen to thirty minutes, soak the sliced sweet potato and just dry with a paper towel afterwards. For eggplants, remove the stem and cut crosswise in half, then cut the eggplant lengthwise in half. Get the sliced eggplant and slice several times lengthwise, thinly leaving the edges uncut (around a half inch). Once done, fan out the sliced eggplant.

3) Start heating your oil in a pot. Ensure that oil is at least 1.5 inch deep.

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