This is a delightful crispy fried eggplant tempura using reduced-sodium dashi. Easy to make without eggs or tempura flour, it stays crispy even over time. The rich umami of the dashi stands out, making it a highly satisfying dish despite being low in salt. Perfect as a snack or appetizer.
Ingredients
Main Ingredients (2 servings)
- Eggplant 230g
- Ginger 5g
- Potato Starch 20g
- Cake Flour 20g
- Sparkling Water 2½ tbsp and 1 tsp
Seasonings
- Reduced-Sodium Hon-Dashi® 2 tsp
- Sesame Oil 1 tsp
- Vegetable Oil (enough to cover the bottom of the pan by about 1cm)
- Ajishio (Seasoned Salt)
Steps
- Cut 230g of eggplant into bite-sized irregular pieces.
- Add 5g grated ginger to the bowl with the cut eggplant.
- Next, add 2 tsp Reduced-Sodium Hon-Dashi® and thoroughly rub it into the eggplant until the flavor is absorbed.
- In a separate bowl, combine 20g potato starch and 20g cake flour.
- Add 1 tsp sesame oil to the dry ingredients.
- Next, add 2½ tbsp sparkling water and mix.
- If the batter is still too thick, add an additional 1 tsp sparkling water and mix until it reaches a consistency where the flour coats the eggplant.
- Pour vegetable oil (about 1cm deep) into a frying pan and heat over medium heat.
- Once the oil is hot and bubbles appear when you insert chopsticks, add the eggplant pieces one by one and fry.
- Fry slowly until the eggplant turns a nice golden color, like a Toy Poodle, and feels crispy to the touch. 【Tip!】 By using less oil, you can easily shallow-fry, and oil disposal becomes simpler.
- Transfer the fried eggplant to a colander or wire rack to drain the oil.
- Fry the remaining eggplant in the same manner.
- Arrange the fried eggplant on a plate. 【Tip!】 Serving with a bit of the purple skin showing enhances the visual appeal and adds a touch of elegance.
- Sprinkle with Ajishio (seasoned salt) to taste, if desired.
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