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Ingredients and seasonings used for prepare

1. Prepare 20 to 40 Shiso leaves
2. Take 1/4 Onion (large)
3. Use 1 Eggplants
4. Prepare 2 tbsp Sesame seed oil
5. Prepare 4 tbsp Miso
6. Use 2 tbsp Mirin

Slather the top with the remaining bechamel. Sprinkle with grated Gruyère and Parmesan. Pop under the preheated grill and cook until golden and bubbly. Serve immediately on a warm plate with a little salad of Winter leaves.

Instructions to make My Mother'sMiso Shiso Leaf for Cooked White Rice:

1. Cut the onion and eggplant into small pieces. Cook them with sesame oil for about 6 to 10 minutes over low heat.
2. Cook until the oil comes out from the eggplant, then add the chopped shiso leaves.
3. When the shiso leaves change their colour, add the ■ seasonings and keep cooking until glazed.
4. Done and ready to serve!

Fish Pie with Saffron Open-faced temaki wrap with kani sticks, aligue mayo, herb aioli, mango pico. Open-faced temaki wrap with sauteed prawns, kani, tamago, uni, wasabi, ginger, aligue mayo. Scallops, salmon, cucumber, uni aioli, shiso leaves, togarashi, house tare. Meanwhile cook the sliced mushrooms in a little butter, in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice.

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