Fried Eggplant
I went to Japan House for an interesting discussion about cooking in one of the monasteries and had the most amazing fried eggplant. I tracked down the chef, and using my pidgin Japanese, got him to write down the recipe for me. I feel that he was both flattered and amused.
Ingredients
- Japanese eggplant (about 2-3 medium-sized)
- Salt, to taste
- Pepper, to taste
- Potato starch (for coating)
- Neutral oil for frying (vegetable or canola oil)
- 100cc Ajipon (Ponzu sauce)
- 50cc water
- 10g granulated sugar
- 20g ginger, thinly sliced
- 5cc chili oil
- 1 tsp sesame seeds
- 1 tsp soy sauce
- 1 tsp sesame oil
- Shiso leaves, diced (optional but recommended)
Instructions
- Dice the Japanese eggplant into bite-sized cubes. Sprinkle with salt and pepper, then toss to combine. Coat the eggplant with potato starch.
- In a saucepan, combine Ajipon, water, sugar, ginger, chili oil, sesame seeds, soy sauce, and sesame oil. Bring to a boil, then set aside.
- Heat neutral oil to 350°F (175°C) and fry the eggplant until golden brown and crispy. Drain on a wire rack or paper towels.
- Toss the fried eggplant in the sauce and garnish with diced Shiso leaves. Serve hot.
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