Homemade Ume Suisho-Style Chicken Cartilage Appetizer for Under 300 Yen

Tasty Japan has published a recipe for a homemade "Ume Suisho-style" appetizer using chicken cartilage and steamed eggplant, costing under 300 yen per pack, designed to recreate a popular izakaya dish at home. The recipe involves boiling the cartilage for three minutes, slicing it thinly, and combining it with microwaved eggplant, plum paste, ponzu, and sesame oil. The dish takes about 15 minutes to prepare and can be refrigerated for up to two days. The recipe was created by Sachiyo Suginohara, a recipe writer and cooking video producer for Tasty Japan with 20 years of homemaking experience. She suggests chilling the dish before serving to enhance its flavor.