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1
Fillet the sole, and pat dry with paper towels.
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2
Cut the egg plant into 1.5 cm thick and the same width as the sole fillet.
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3
Cut the shimeji into the length so that the caps stick out when wrapped with the fillet.
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4
Coat a frying pan with oil, season the egg plant and shimeji with salt and pepper, and cook lightly.
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5
Blanch the tomato, peel, remove the seeds, and cut into 1 cm cubes.
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6
To make the sauce.
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7
Lightly crush the garlic with a knife, julienne the onion, slice the mushrooms, and cut the shimeji into bite-size pieces.
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8
Pour the olive oil into a pot, and saute the garlic and onion without burning.
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9
When the onion has cooked through, add the mushrooms, and saute.
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10
Add the white wine, and saute quickly.
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11
Lower the heat, and add the soy milk.
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12
Season with salt and pepper.
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13
Once you have added the soy milk, do not bring to a boil.
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14
Add katakuriko dissolved in water to thicken the sauce.
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15
Remove the sauce from the heat if possible.
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16
Season the sole fillets with salt and pepper, and wrap the egg plant and shimeji from Step 3.
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17
Secure the rolled end with a toothpick, and lightly dust with plain flour.
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18
Coat the frying pan with olive oil, add butter, and saute the rolled sole fillets.
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19
Cover the pan with a lid and steam-fry.
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20
Warm up the sauce.
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21
Once the sole has cooked through, remove the toothpicks, and transfer to serving plates.
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22
Pour the sauce, garnish with tomato, parsley, and lemon, and it's done.
