Fried Eggplant in Dashi
This recipe features seasonal eggplant, creating a fragrant and juicy fried dish. Soaking it in a refreshing dashi based on mentsuyu and serving it chilled makes for a delicious side dish.
Author
washoku_mika
Instructions
Cut off the stem of the eggplant, slice it in half lengthwise, and then cut it diagonally into 3 cm pieces. Soak the cut eggplant in water for about 10 minutes to remove bitterness, then thoroughly pat dry.
💡 Tip: By properly drying the eggplant, it will reduce splattering when frying.
About 15 min
Heat salad oil in a pot to 170-180°C, add the eggplant, and fry slowly for about 4 minutes until golden brown. Once fried, drain the oil well.
💡 Tip: Frying at a slightly lower than medium heat allows the eggplant to cook thoroughly without absorbing too much oil, resulting in a fluffy texture.
About 5 min
In a small pot, combine water, mentsuyu, mirin, and kombu, and heat until just before boiling. Remove the kombu, add katsuobushi, turn off the heat, let it sit for 5 minutes, and strain to make the dashi.
💡 Tip: Using the dashi after it has cooled allows the flavors to meld better.
About 10 min
Arrange the fried eggplant in a storage container, pour the cooled dashi over it, and sprinkle with grated ginger and green onion. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
💡 Tip: The longer you chill, the more the flavors will penetrate. It’s also great for meal prep.
About 5 min
