Japanese eggplant roll| Contestant Dish

Chef Buddha: "I cooked eggplant with shrimp and shiitake, silken tofu, pickled purple korrabi. I wanted to keep it more Japanese."

Judging

Gail Simmons: "I appreciate how subtle the flavors of Buddha dish are. "

Brett Graham:"It's poached in dashi and sucks in the flavor of the broth."

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