Deep Fried Eggplants with Soy Based Sauce

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“Deep Frying”

When you hear deep frying in Japanese food, most of you probably imagine crumbled or battered dishes like “Tonkatsu” (Bread crumbled pork) or “Tempura” (Battered fish or vegetable).

There is another type of deep frying dish called “Agedashi”. Usually vegetable or Tofu are either lightly floured or not floured then are deep fried. After deep frying, it is served with soy based sauce.

Deep fried eggplants with soy based sauce is quite easy to cook and an addictive dish. It goes well with rice or for nibbles with beer.

 

Ingredients 

  • Eggplant ……………………….……. One (Medium size)
  • Spring Onion or Leek ………………. about 1/2 cup

Soy Based Sauce

  • Soy Source …………………………… 4 tbsp
  • White Wine Vinegar/Lemon Juice …. 1/2 tbsp
  • Dry White Wine ………………………. 3 tbsp
  • Dashi Powder ……………………..…. 1 sachet
  • Ginger …………………………………. 1/2 thumb sized piece

 

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Instructions

  1. Mix soy source, white wine and dashi powder in a pan then bring to the boil.
  2. Allow the source mixture to cool then add white wine vinegar/lemon juice and grated ginger.
  3. Cut eggplant and spring onion/leek then dry with paper towels.
  4. Pour oil into a frying pan about 0.5 cm of height then heat it up.
  5. Deep fry the eggplant. If you are using leek, stir-fry the leek after the eggplant.
  6. Remove excess oil from the eggplant with paper towels.
  7. Put the eggplant and spring onion or stir fried leek into the sauce.
  8. Leave them for 10-15 minutes then serve in a bowl.

* To check the right temperature of oil for deep frying, use a wooden chopstick. Push it down onto the pan then if you see little bubbles, the oil is ready for the frying. Alternatively you can throw a pinch of flour into the oil. Little bubbles are a sign to fry.

* You can add more ginger and vinegar to suite your taste. Ginger and vinegar help to ease the rich oil flavour.

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