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  • Japanese Cuisine: Aubergines/Egg-plants in Sweet and Sour Sauce

    1 vote
    Japanese Cuisine: Aubergines/Egg-plants in Sweet and Sour Sauce
    Cook: 15~ min Servings: 4
    by Robert-Gilles Martineau
    133 recipes
    >
    Aubergines/egg plants or “nasu/茄子” in Japanese are a universal favourite. Aubergines/Egg-plants in Sweet and Sour Sauce/Nasu no Agedashi Ankake

    Ingredients

    • Aubergines: 4 (Choose them fat and almost round!)
    • Mirin/Japanese sweet sake: 50 cc/ml
    • Soy sauce: 50 cc/ml
    • Water: 300 cc/ml
    • Dashi konbu/seaweed powder: 8 g
    • Bonito shavings/Katsuobushi: 8 g
    • Cornstarch dissolved in lukewarm water: as appropriate
    • Ginger: freshly grated, as appropriate

    Directions

    1. -Prepare the oil for deep-frying.
    2. Peel the aubergines/egg plants and cut into 8~12 pieces each
    3. -Deep-fry the aubergines/egg-plants until they reach a light brown/”fox” colour. Let them loose as much as oil as possible by leaving them on a mesh or a piece of kitchen paper. You will then tranfer them into serving dishes as in picture above.
    4. -Drop mirin/Japanese sweet sake, soy sauce, water, dashi konbu/seaweed powder, bonito shavings/Katsuobushi in a pan and heat until boiling point. Add cornstarch dissolved in lukewarm water and stir until you have attained the appropriate thickness. Switch off fire.
    5. -Pour sauce in equal amounts over the aubergines/egg-plants in each dish.
    6. -Top with grated fresh ginger and serve.

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