• 4 small (or 2 to 3 large) eggplant
• 100 g (3.5 oz.) bean sprouts
• a pinch salt
• 1 cucumber
• 1/4 bell pepper(red)
• 10 cm (4 in.) celery
• 10 cm (4 in.) Japanese long onion
• 1 & 1/2 Tbsp pine nuts
• as needed pan-frying oil

(A) Dressing

• 1 tsp tobanjan(tobanjan)
• 3 Tbsp Kikkoman Soy Sauce
• 1 Tbsp sesame oil
• 2 Tbsp Manjo Hon Mirin(mirin)
• 2 Tbsp rice vinegar

1. (1) Remove the stems and peel the eggplants. Place into a lidded microwave-safe container and heat in a microwave for 4 to 5 minutes. Allow to cool, then cut into 6 pieces.
   (2) Remove any roots from sprouts, then quickly boil in water with a little salt.
   (3) Julienne the cucumber, bell pepper and celery.
   (4) Cut the Japanese long onion into 5 cm (2 in.) lengths, place in cold water, drain, then julienne into ultra thin strips.
   (5) Quickly pan fry the pine nuts in oil, being careful not to scorch.
   (6) Mix together (A) to prepare the dressing.
   (7) Arrange the sprouts, peppers and celery on a large plate, then top with the eggplant. Sprinkle on the ultra thin sliced Japanese long onion strands and then the pine nuts. Lastly, pour on the dressing.