Japanese Fried Eggplant in Dashi
Ingredients
- 3 pcEggplant (aubergine) (cut into pieces and scored)
- 1,000 mlSunflower oil (for frying)
- 200 mldashi stock (liquid)
- 3 tbspsoy sauce
- 2 tbspmirin
- 1 tspWhite sugar
- 1 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 5 gbonito flakes (for garnish)
- 10 gFresh ginger (grated)
Method
Eggplants with a melting, silky texture, soaked in a deep umami broth. The skin stays glossy, contrasting with the tender core that releases juice at the first bite.
- 1
Cut the eggplants in half lengthwise, then into 5 cm sections. Score the skin in a tight grid pattern without cutting through the flesh: this allows the broth to penetrate to the core.
- 2
Heat the sunflower oil to 170°C. Deep-fry the eggplants flesh-side first. When golden, turn them skin-side down. The flesh should be soft under finger pressure.
- 3
In a small saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a boil to dissolve the sugar and cook off the mirin's alcohol, then remove from heat.
- 4
Place the hot eggplants in the broth. Let them soak for at least 15 minutes. They will soak up the liquid like a sponge.
- 5
Grate the fresh ginger. Serve the eggplants with their soaking broth, then garnish with sliced spring onion, bonito flakes, and a touch of grated ginger for extra depth.
Frequently asked questions
How do you get this dish right?
- Dry the eggplants perfectly before frying to prevent oil splatters.
- For a lighter version, you can pan-fry the eggplants with less oil, but the texture will be less silky.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in its broth. This dish is excellent served cold the next day.
