Recipe of Favorite Deep-Fried Eggplants in Light Sauce
Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Deep-Fried Eggplants in Light Sauce. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Deep-Fried Eggplants in Light Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Deep-Fried Eggplants in Light Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Deep-Fried Eggplants in Light Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can have Deep-Fried Eggplants in Light Sauce using 9 ingredients and 4 steps. Here is how you cook that.
The eggplants at a local delicatessen looked very delicious, so I tried cooking my own eggplant dish.
The eggplant will take some time to absorb the flavors of the seasoning. Please let the marinade cool completely and enjoy. It tastes good when it's chilled in the fridge in summer.
You can either make crisscross pattern cuts on the surface of the eggplants or not. Recipe by Raby.
Ingredients and spices that need to be Get to make Deep-Fried Eggplants in Light Sauce:
- 5 medium Eggplants (slim Japanese type)
- 1 Vegetable oil (for deep frying)
- 400 ml Dashi stock
- 3 tbsp Usukuchi soy sauce (or regular soy sauce if unavailable)
- 2 tbsp Mirin
- 1 tsp Sugar
- 1 Grated daikon radish
- 1 pinch Grated ginger
- 1 pinch Bonito flakes
Instructions to make Deep-Fried Eggplants in Light Sauce
- 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.
- 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.
- 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.
- 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.
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