An easy tempura recipe that can be made without deep-frying: "Eggplant Crispy Fry." Adding oil to the batter creates a surprisingly light and crispy texture. It's healthy and time-saving as it's simply pan-fried with little oil. The contrast between the creamy eggplant inside and the crispy coating is exquisite. Enjoy this Japanese-style dish with grated daikon radish and mentsuyu.
Ingredients
Main Ingredients (2 servings)
- 2 eggplants
Seasonings
- [A] 5 tbsp flour (approx. 40g)
- [A] 4-5 tbsp water
- [A] 1 tbsp vegetable oil
- [A] Pinch of salt
- Vegetable oil, as needed
- [B] Grated daikon radish, to taste
- [B] Grated ginger, to taste
- [B] Mentsuyu, to taste
Steps
- In a bowl, add 5 tbsp flour (approx. 40g), a pinch of salt, and 1 tbsp vegetable oil, and mix briefly.
- Add 4-5 tbsp water and mix thoroughly until a batter with some lumps remains. [This is the key!] Adding oil to the batter makes it crispy.
- Trim the tough parts of the stems of the 2 eggplants as if sharpening a pencil.
- Slice the eggplants diagonally into about 1cm thick pieces. [This is the key!] Cutting them wide makes the batter easier to coat.
- Heat vegetable oil, as needed, in a frying pan, and coat the sliced eggplants with the batter.
- Pan-fry the battered eggplants. [This is the key!] Cook while occasionally flipping them, ensuring both sides are crispy and the inside is creamy. Add vegetable oil, as needed, if necessary.
- Cook the remaining eggplants in the same way.
- Arrange the cooked eggplants on a plate, and serve with grated daikon radish, to taste, and grated ginger, to taste.
- Pour mentsuyu, to taste, into a small dish and serve as a dipping sauce.
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