Whole-made Danraku
Eggplant skins are delicious, so don't throw them away and chop them up and fry them. If you don't have cornstarch, you can use potato starch as a substitute, but cornstarch does not lose its shape and the skin is crisp and gives a nice, colour, so it's recommended.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Remove the stems of the round eggplant and cut them in half lengthwise. Trace the edge of the flat surface with a knife, and then make a cut, then make a grid-shaped cut on the cut surface.
2
The other half is completely peeled and divided into quarters. Chop the peeled skin.
3
Sprinkle the cut eggplant with [2] with an appropriate amount of cornstarch all over. (The eggplant in [1] is sprinkled only on the cut surface.)
4
Fry in hot oil for a few minutes until eggplant flesh and skin are golden brown.
5
Once the eggplant is fried, place on a plate, pour over warm white miso and red miso, then pour poppy seeds or pink pepper.
material
-
- Round eggplant
- 1 piece
-
- Corn Starch
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- White-fried miso
- Appropriate amount
-
- Red-kneaded miso
- Appropriate amount
-
- For finishing poppy seeds
- Small amount
-
- For pink pepper
- Small amount
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