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Deep-fried dipping (deep-fried eggplant)｜Makana Challenge!'s Recipe Transcription

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A challenge to sprinkle!

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Ingredients

eggplant : 3
grated radish : 適量
Nameko : 適量
Versatile green onion : 適量
myoga : 1/2 piece
(A) Dashi : 60cc
(A) Mirin : 10cc
(A) Soy sauce : 10cc
(A) salt : a pinch

Time required

25minutes

Procedure

1) prepare the eggplant 01:37
Cut off both ends of the eggplant and poke a hole in it with chopsticks.
2) make dipping sauce 02:27
Put (A) in a pot, bring to a boil, and cool in ice water (not listed).
3) fry 03:12
Add oil (not listed) to a frying pan and heat to 180 degrees.
Add 1 and fry for about 2 minutes while rolling.
Take out the eggplant and put it in ice water (not listed) to cool.
4) ナスの皮を剥く 06:02
Peel off the skin of 3 and put in ice water (not listed) to cool.
5) みょうがを切る 07:37
Cut off the base of the myoga, make a notch in the stem and shred it.
6) 仕上げる 08:03
4を絞り、布巾で包んで水分を拭き取る。
半分に切ってお皿に盛り、2をかける。
大根おろし、なめこ、万能ネギ、みょうがを乗せて完成。

Point

・Boiled nameko mushrooms are used.
・Water and Japanese-style dashi stock can be substituted for the dashi stock.
・(A) can be substituted with mentsuyu.
・If you don't make a hole in step 1, the eggplant will burst when you fry it, so be careful.
・By quickly peeling off the skin of the eggplant fried in step 4, the skin pigment will not transfer to the eggplant and the finish will be beautiful.
・If you like, you can add somen noodles to the finished product.