12 young eggplants
1 tofu
1 carrot
1/2 doz. kikurage (tree ears)
1 gobo root (burdoc)
1 tbsp. Yamaimo potato, grated
1 tbsp. sake
1 c. kobu soup stock
1/4 c. light soy sauce
1/4 c. mirin
Flour
Daikon radish

Drain water out of tofu. Put tofu, potato, sake, salt in suribachi and grind with dengi. Mix 2 tablespoons each of the chopped kikurage, gobo root and carrot in the suribachi. Cut eggplant in four up to the stem. Sprinkle flour and fill the mix in the center. Deep fry and serve with soup stock seasoned with soy sauce and mirin plus grated daikon radish.