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Boil Greenlip with soup stock, sake, salt and light-coloured shoyu.
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Steam and puree pumpkin, and wrap around tori soboro (sweet savoury ground chicken).
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Deep-fry eggplant and boil in soup stock.
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Blanch red blossoms and chop yuzu.
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Cut Greenlip into large pieces, arrange on the serving dish, thicken the Greenlip broth with kudzu (Japanese arrowroot) and pour it onto the Greenlip, then top with yuzu.
