Karuka eggplant deep-fried
The key to making it look good is to use large Karuka eggplants. The texture of the eggplant deteriorates when it cools, so it's best to eat it while it's still freshly fried
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
Place the ingredients in a bowl and mix by kneading
2
Cut the Karuka eggplant into half-moon shapes about 8mm thick and sprinkle potato starch and salt on the surface
3
Form the mixture into balls and place them on top of the eggplant, then sandwich together two pieces, trimming the sides as you go
4
Coat the whole with potato starch, then coat with the basic batter and fry in oil heated to 160-170°C. Frying time should be around 3-5 minutes
5
Remove from the oven and place on a paper towel to cook in the residual heat. Cut into bite-sized pieces and arrange in a serving dish. Top with shiso flowers to taste
Ingredients for 3 people
-
- Kariru family eggplant
- About 100g
-
[Seed]
- Milk pork
- 100g
-
- finely chopped onion
- 70g
-
- Beat egg
- 1/2 pieces
-
- salt
- A little
-
- Pick it
- A little
-
- soy sauce
- 1 tsp
-
- potato starch
- A little
-
- salt
- A little
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For flower topping
- A little
[PR]
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