SYSTEM NOTICE

Auto translation by AI. Be sure, accuracy, nuances and authorial intent may not be fully reflected.
見出し画像

How to make the highly popular 'Infinite Eggplant' (Deep-fried Eggplant)

松本純子 | 日本の食

The other day, I introduced a recipe using seasonal eggplant on NHK.

Among them, this 'Infinite Eggplant' received quite a response!

It is truly delicious when you coat moisture-rich eggplant in batter and fry it until it sizzles. You can enjoy the delicious eggplant grown by farmers just as juicy as it is.

I have summarized it below to make it easier to understand.
Please, give it a try.

Adults and children alike won't be able to stop... Crispy! How to make 'Infinite Eggplant'

You will be surprised by the crispy, fluffy, and juicy texture...

- 'Infinite Eggplant (Deep-fried Eggplant)'
Ingredients (for 2 servings)
Eggplant: 2 medium (approx. 200-250g)
Salt: 1% of the eggplant's weight (1/2 tsp)
Dashi soy sauce: 1 tbsp *Mentsuyu or even regular soy sauce is fine!
Garlic paste: 1/4 tsp
Potato starch: as needed
Frying oil (rice oil is recommended): as needed

You can easily eat 2 medium eggplants, or about 3 if they are small.

(How to make)
1. Cut the eggplant into bite-sized chunks and put them in a bowl.
(For children who don't like eggplant, peeling the skin in a striped pattern makes it easier to eat and helps the batter stick.)

I often don't peel them.

2. Add salt (1% of ingredients) and let sit for 15 minutes.Point!

This adds flavor and slightly suppresses oil absorption.

3. Lightly drain the moisture from the eggplant and toss with dashi soy sauce and garlic.

4. Let the seasonings soak well into the sponge-like eggplant. This is also a point to prevent it from absorbing oil.

Since you added salt, moisture will come out.

5. Put potato starch in a tray and coat the eggplant. At this time, if you squeeze the eggplant with your hand at the end, the batter won't peel off and it will finish crispy.

6. Put a shallow amount of oil in a frying pan, and when it is heated to a high temperature (about 180 degrees), add the eggplant.

Sizzle, sizzle, sizzle.

5. Once crispy, drain the oil on a tray, plate it, and it's done.
(Not over-frying is the point to prevent it from absorbing oil.)

It is fried to a crisp.
Click here for the version where I didn't peel it in stripes

It's super crispy.

You can eat it endlessly

Key points of this recipe
・By letting the seasonings soak into the eggplant, the meat-like umami is increased
・For children who dislike the mushy texture of eggplant, give them this crispy texture
・By letting the salt absorb first, it fills the sponge-like structure of the eggplant, reducing oil absorption
・Add chili oil with garlic for an adult flavor
・For children, a sauce made by mixing ketchup and mayonnaise in a 1:1 ratio makes it a popular menu item they will love even more

Top with chili oil with garlic

If you have time, please check out this article too

I love eggplant!! Thank you very much.