deep-fried eggplant

• metric
• u.s.

ingredients:

• 300 g eggplants
• 360 ml salad oil

sauce:

• 2 teaspoons sugar
• 1 tablespoon soy sauce
• 160 ml bonito soup stock

condiments (optional):

• 50 g grated Japanese white radish
• 10 g grated fresh ginger
• suitable amount shichimi (seven-spice seasoning)

step 1:

Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 4 cm. pieces.

step 2:

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.

step 3:

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.

step 4:

Place in a dish and pour the sauce over the top.