- Serves: 4
- Calories: 175 kcal
- Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
- Japanese: Age-dashi-nasu
- 300 g eggplants
- 360 ml salad oil
- 50 g grated Japanese white radish
- 10 g grated fresh ginger
- suitable amount shichimi (seven-spice seasoning)
Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 4 cm. pieces.
To make the sauce, pour the bonito soup stock in a pan and bring to a boil. Add the sugar and soy sauce, and mix. Remove from the heat.
Heat the oil to 170 °C and deep-fry the eggplant pieces for a couple of minutes. Remove from the pan and drain on a rack.
Place in a dish and pour the sauce over the top.
If you like, sprinkle any of the grated Japanese white radish, ginger or shichimi over the top.
Deep-frying eggplant enhances its taste. Moreover, by adding the condiments and sauce, the eggplant is even more delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist