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- Fried eggplant seasoned with blended soy sauce
Fried eggplant seasoned with blended soy sauce
Thick and tender, thoroughly steeped in flavor, this dish is exquisite.
| Category | Japanese food |
|---|---|
| Difficulty | Medium |
| Required time | 20minutes |
| Calories | 140kcal |
Drinks recommended for this dish
Ingredients (2 persons' portion)
- 5 medium eggplants
- Sea salt
- A (200ml of soup stock, 2 tablespoons soy sauce, 2 tablespoons mirin sweet cooking sake, 1 tablespoon vinegar, 1 tablespoon cane sugar)
- Grated ginger
- Cut the eggplant in half lengthwise, make a grid of cuts in the skin, salt them, and leave them for about 10 minuts.
- Put A in a small pot and set over a flame until it bubbles up, then move it to a vat.
- Wipe away the moisture from the 【1】 eggplant well and then slowly and carefully deep fry in oil at 170 °C until the cuts turn golden brown (about 2-3 minutes). Place in a vat lined with paper to get rid of the oil.
- Immerse the 【3】 eggplant in 【2】 while it is still hot, and let it sit for a while to absorb the flavor.
- Place on a serving dish, with grated ginger.
Point & Advice
The approximate amount of salt used in the 【1】 process is about 1/4 teaspoons of sea salt for five eggplants. By frying slowly and carefully, the eggplant releases the oil that it had aborbed, so be sure to maintain the temperature while frying. Also, since low temperatures tend to make the eggplant soggy, it is important to maintain the proper temperature while frying (about 170 °C).