Japanese eggplant recipe "Agebitashi" 揚げ浸し

Ingredients

• 1 eggplant
• 1 cup dashi (*1)
• 3 tbsp soy sauce (*2)
• 2 tbsp mirin (*3)
• 1 tbsp sugar
• 1 tsp grated ginger for garnigh (optional)
• 1 leaf green shiso leaf (optional )
• 3 cups vegetable oil for deep frying

Instructions

1. 1

   --- Soaking Sauce ---

2. 2

   make sauce: Place one cup of the dashi stock, soy sauce, mirin, and sugar in a saucepan over medium-high heat, bring it to a boil and then turn the heat off and set aside.

3. 3

   --- Deep frying Eggplant ---

4. 4

   cut eggplant: Cut the tops off the eggplant then cut the eggplant in half lengthways.

5. 5

   Score eggplant: Score the eggplant skin diagonally in 0.2 inch (5mm) intervals.

6. 6

   cut in half again: After scoring the skin cut the eggplant halves in half again lengthwise.

7. 7

   soaking in water: Soak the cut eggplant pieces in water for 10 min.

8. 8

   heat oil in a deep frying pan: Heat enough oil to cover the pieces of eggplant in a deep frying pan.

9. 9

   pat dry eggplant: Pat dry any moisture from the eggplant pieces with a paper kitchen towel.

10. 10

    Dee fry: Deep fry the eggplant pieces for 2-3 minutes.

11. 11

    Remove the eggplants from the oil: Remove the eggplant pieces from the oil and put them onto paper kitchen towels layered on a wire rack.

12. 12

    Soak eggplants in the prepared sacue: Soak the eggplant pieces in the prepared sauce in a container for a minimum of 1 hour.

13. 13

    Garnish and Serve: Garnish with grated ginger and chopped shiso leaf before serving.