Agedashi Nasu

Eggplant with a buttery, melting center, protected by a thin crispy coating that soaks up the dashi broth. A balance between the richness of frying and the deep salty notes of the sauce.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 506
• Protein: 6 g
• Carbs: 24 g
• Fat: 42 g

Ingredients

• 3 piece Eggplant (aubergine) ( in scored chunks )
• 300 ml dashi stock ( liquid )
• 3 tbsp soy sauce
• 3 tbsp mirin
• 50 g Potato starch ( for coating )
• 1000 ml Sunflower oil ( for frying )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 5 g bonito flakes ( for garnish )
• 100 g Korean radish ( grated and drained )
• 20 g Fresh ginger ( grated )

Instructions

1. Eggplant preparation

   Cut the eggplants in half lengthwise, then into 4 cm sections. Score the skin in a tight grid pattern without cutting through the flesh: this allows the heat to penetrate and the skin to become tender.

2. Making the soaking broth

   In a small saucepan, combine the dashi broth, soy sauce, and mirin. Bring to a simmer. The liquid should be dark and have a smoky, sweet aroma. Keep warm.

3. Coating and frying

   Heat the oil to 170°C. Coat the eggplant pieces in potato starch, tapping off the excess. Submerge them in the hot oil until the skin is vibrant and the flesh is tender under the pressure of tongs.

4. Final plating

   Arrange the fried eggplants in individual bowls. Pour the hot broth halfway up. Garnish with the grated Korean radish, grated fresh ginger, sliced green onion, and bonito flakes, which should dance from the heat.

Chef's tips

• Dry the eggplants perfectly after cutting, otherwise the starch will clump.
• The oil must be very hot: if it doesn't sizzle when you drop the eggplant in, the vegetable will soak up the grease.

Storage

This dish does not keep. It must be eaten immediately to preserve the contrast between the crispiness and the broth.