Jade eggplant
Japanese food
Vegetable side dishes
By drilling holes in the eggplant, oil can be found inside the holes and heated from the inside, making it easy to fry and beautifully colored. Eggplant is the same as a sponge. By adding weights to remove excess water, it absorbs the flavor well afterwards.
Cooking time: 10 minutes
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How to make it
1
Cut off both ends of the eggplant a little, then pierce the chopsticks through the edges to make a hole.
2
Fry in hot oil for a few minutes. Once steam begins to come out of the hole you put on, drop it in ice water and peel it off.
3
Take it out on a cutting board, place a plate or other weight on it, and remove any moisture that has entered the hole.
4
Add [A] to a bowl and soak the eggplant, which has been poured into it, to soak the flavor. After a little while, transfer to a plate and topped with yarn bonito to finish.
material
-
- Eggplant
- Two
-
- Fried oil
- Appropriate amount
-
[A]
- Bonito dashi
- 150cc
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- salt
- 1/2 tsp
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- Mirin
- 1 tsp
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- For finishing the yarn bonito
- Small amount
