Steps

1. Trim the ends of the 2 eggplants to resemble a pencil sharpener.
   🕒 01:48
2. Partially peel the skin of the eggplant with a peeler.
   🕒 02:05
3. Make slits in the eggplant and break it apart by hand. Break into bite-sized pieces. [Key Tip!] Creating a rough surface will help the coating adhere better and allow the seasoning to penetrate more easily.
   🕒 02:36
4. Toss the broken pieces of eggplant with 1 tbsp of water (or Cooking Sake) to lightly moisten the surface.
   🕒 03:27
5. Add a little grated garlic to the eggplant and mix well to infuse flavor. [Key Tip!] This step adds a punchy flavor.
   🕒 03:45
6. In a bowl, combine 2-3 tbsp Potato Starch, 1/2 tsp salt, 1/2 tsp curry powder, and plenty of coarsely ground pepper. Mix well.
   🕒 04:06
7. Generously coat the eggplant, which has been tossed with water and garlic, with the starch mixture. Lightly shake off excess coating.
   🕒 04:46
8. Heat vegetable oil (enough to cover the bottom) in a frying pan over medium heat.
   🕒 05:29
9. Place the coated eggplant into the frying pan and fry until golden brown, then flip.
   🕒 05:49
10. On the other side, similarly fry the eggplant until crispy and golden brown.
    🕒 06:08
11. Continue to fry-bake, occasionally changing the angle of the eggplant to ensure it's evenly crispy and golden brown.
    🕒 06:52
12. Transfer the fried eggplant to a rack to drain excess oil.
    🕒 07:13
13. Arrange on a plate.
    🕒 07:25
14. Sprinkle with salt for finishing (to taste) and coarsely ground pepper (to taste) as desired, and serve with lemon wedges (to taste). Enjoy!
    🕒 07:46