INGREDIENTS
2
Japanese/chinese eggplant
1/4
Kabocha squash/pumpkin (( 1/4
2
Shiso
1 tbsp
Miso
1 tsp
Soy sauce
2 1/2 cups
All-purpose flour
2 tbsp
Granulated sugar
1/4 tsp
Kosher salt
1 pinch
Kosher salt
7 tsp
Neutral flavor vegetable oil
1 tbsp
Sesame oil
1 1/4
scant cup Water