Deep Fried Eggplants In Light Sauce Recipe by cookpad.japan
Cooking Instructions 1 Remove the stem ends of the eggplants, and cut into 3-cm thick round slices. Soak in water for a while to remove the bitterness. They might seem big, but they will shrink after deep-frying, so please cut into large round slices. 2 Add the dashi stock, soy sauce, mirin, and sugar into a pot, then turn on the heat. When it starts to boil, wait for 1 minute, and turn off the heat. 3 Drain the Step 1 eggplants in a sieve, and completely wipe off the excess water with paper towels. Deep-fry in vegetable oil at a high temperature. When they become golden brown, remove from the oil. Place them in the sieve, and pour on boiling water to drain off the excess oil. 4 Add the Step 3 eggplants into the Step 2 pot, and turn on the heat. Bring to a boil, and turn off the heat. Add the bonito flakes, and let the marinade cool down to make them absorb the flavour. Serve with grated daikon radish and ginger when you are ready to serve. Garnish with shiso leaves and green onions if you have them. 1 Remove the stem ends of the eggplants, and cut into 3-cm thick round slices. Soak in water for a while to remove the bitterness. They might seem big, but they will shrink after deep-frying, so please cut into large round slices. 1 Remove the stem ends of the eggplants, and cut into 3-cm thick round slices. Soak in water for a while to remove the bitterness. They might seem big, but they will shrink after deep-frying, so please cut into large round slices. 2 Add the dashi stock, soy sauce, mirin, and sugar into a pot, then turn on the heat. When it starts to boil, wait for 1 minute, and turn off the heat. 2 Add the dashi stock, soy sauce, mirin, and sugar into a pot, then turn on the heat. When it starts to boil, wait for 1 minute, and turn off the heat. 3 Drain the Step 1 eggplants in a sieve, and completely wipe off the excess water with paper towels. Deep-fry in vegetable oil at a high temperature. When they become golden brown, remove from the oil. Place them in the sieve, and pour on boiling water to drain off the excess oil. 3 Drain the Step 1 eggplants in a sieve, and completely wipe off the excess water with paper towels. Deep-fry in vegetable oil at a high temperature. When they become golden brown, remove from the oil. Place them in the sieve, and pour on boiling water to drain off the excess oil. 4 Add the Step 3 eggplants into the Step 2 pot, and turn on the heat. Bring to a boil, and turn off the heat. Add the bonito flakes, and let the marinade cool down to make them absorb the flavour. Serve with grated daikon radish and ginger when you are ready to serve. Garnish with shiso leaves and green onions if you have them. 4 Add the Step 3 eggplants into the Step 2 pot, and turn on the heat. Bring to a boil, and turn off the heat. Add the bonito flakes, and let the marinade cool down to make them absorb the flavour. Serve with grated daikon radish and ginger when you are ready to serve. Garnish with shiso leaves and green onions if you have them. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 White chicken enchiladas Chocolate Banana Nut Bread Homemade Hamburger Buns Mike's 5 Way Corn On The Cob Cheesecake Cookie Cups White chicken enchiladas Chocolate Banana Nut Bread Homemade Hamburger Buns Mike's 5 Way Corn On The Cob Cheesecake Cookie Cups Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage Sugar-Coated Kaki-Peanuts Yokohama Chinatown's Yu Lin Chi Savory Chicken Soboro: Four-Color Rice Bowl Tuna Pasta Portobello mushroom and sausage bake Cake Salé (Savory Cake) with Kabocha Squash and Broccoli Light Chocolate Chip Cookies Simmered Chicken and Bamboo Shoots Onigiri Sandwiches Spring Happosai (Eight Treasure Stir-Fry) with Bamboo Shoot and Spring Cabbage Sugar-Coated Kaki-Peanuts Yokohama Chinatown's Yu Lin Chi Savory Chicken Soboro: Four-Color Rice Bowl Tuna Pasta Portobello mushroom and sausage bake Cake Salé (Savory Cake) with Kabocha Squash and Broccoli Light Chocolate Chip Cookies Simmered Chicken and Bamboo Shoots Onigiri Sandwiches