Cucumber and Eggplant Pickled with Shiso Leaves

 

Ingredients (serves 2)

Cucumber (cut in half lengthwise and thinly sliced) – 1

Eggplant (cut in half lengthwise and thinly sliced) – 1

Shiso leaves (torn into pieces) – 2

[A] Sesame oil – 2 tsp

[A] Vinegar – 2 tsp

[A] Chicken stock granules – 1 tsp

[A] Sugar – 1 tsp

[A] Salt – 1/3 tsp

Instructions: 

① Place the cucumber, eggplant, shiso leaves, and [A] into a storage bag.

② Marinate in the refrigerator for 1 hour, and it's ready!