Japanese Food Recipe - Deep Fried Eggplant in Broth - NASU NO AGEBITASHI

The Japanese chef shares the original recipe.
This time is how to make ”NASU NO AGEBITASHI”
”NASU NO AGEBITASHI” is Deep Fried Eggplant in Broth.
Authentic taste that you can enjoy at home.
It has a melting texture. A dish that you can fully enjoy the deliciousness of eggplant.
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• Japanese Food Recipe -...
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-Ingredient-
2 eggplant
-Seasoning-
263ml water
19g shirodashi
13g soy sauce
13g sweet sake
6g sugar
1 red pepper
(1). Cut off the tip of the eggplants and bottom.
(2). Cut the eggplant vertically in half and then cut it into quarters.
(3). Make a cut with the same width.
In Japan, making a cut in the material in advance is called a ”KAKUSHI BOUCHOU”
The reason of putting a ”KAKUSHI BOUCHOU” is to heat the center part evenly and to make it look better.
(4). Soak in water.
Remove harshness from eggplant.
(5). Cover with paper towels and wait for about 30 minutes.
(6). Move the eggplant to the colander.
Draw a paper towel over the colander to drain.
(7). Fry in oil.
Temperature 356°F (180℃)
The frying time is about 2 minutes.
(8). Put in ice water.
(9). When the eggplant has cooled, move to the colander.
(10). Make soup stock.
263ml water
19g shirodashi
13g soy sauce
13g sweet sake
6g sugar
1 red pepper
(11). Put the soup stock on the fire and turn it off when it boils.
(12). Soak the soup stock in ice water.
This is to prevent the color of the eggplant from changing when it is hot.
(13). When the soup stock has cooled, add the eggplant to the soup stock.
Soak the eggplant in the soup stock and leave it for a few hours to make it more delicious.
(14). Serve and complete.
Can be stored in the refrigerator for about 10 days.

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