- 480 g eggplants
- 360 ml salad oil
Wash the eggplants. Slice diagonally into 3 to 4 cm. wide pieces. Drain them in a colander.
Heat the oil to 170°C and deep-fry the eggplant pieces on each side (about 4 minutes). Remove from the pan and drain on a rack, placed over a paper towel.
Mix the miso, sugar and sweet sake for seasoning (mirin) in a dish. Warm it in a microwave.
Pour the miso sauce over the eggplant pieces.
Deep frying the eggplant makes it very soft. The sweet miso sauce goes very well with it.
Japanese foods recipes