A refreshing Japanese dish perfect for hot summer days. This chilled eggplant, served in a cool broth, is exquisite. It's also ideal as a topping for somen noodles or as a snack with drinks. Learn the professional technique to achieve a beautiful, pale green color.
Ingredients
Main Ingredients (2-3 servings)
- Eggplant 6 pcs
- Myoga Ginger 2 pcs
- Shiso Leaves 5 pcs
- Grated Ginger (small amount)
- Vegetable Oil (as needed)
Seasonings
- [A] Dashi Broth 400cc
- [A] Light Soy Sauce 1.5 tbsp
- [A] Mirin (Sweet Rice Wine) 1.5 tbsp
- [A] Salt 0.5 tsp
- [A] Sugar 1 tsp
Steps
- In a pot, combine dashi broth 400cc, light soy sauce 1.5 tbsp, mirin (sweet rice wine) 1.5 tbsp, salt 0.5 tsp, and sugar 1 tsp. Bring to a boil.
- Once the salt and sugar have dissolved and the mixture comes to a gentle boil, turn off the heat.
- Let the prepared soaking liquid cool to room temperature.
- Using a knife, carefully peel away the calyx from the eggplant 6 pcs.
- Make 3-4 vertical slits along the skin of each eggplant.
- Before frying, thoroughly pat dry the eggplants to remove excess moisture. (Key Tip!) Be cautious as remaining moisture can cause oil splattering.
- Trim the root ends of the myoga ginger 2 pcs and finely chop them.
- Trim the stems from the shiso leaves 5 pcs and julienne them.
- Combine the chopped myoga ginger and julienned shiso leaves in water and let them soak for 1-2 minutes.
- Drain them well in a colander. (Key Tip!) Soaking for too long will diminish their aroma, so aim for 1-2 minutes.
- Heat about 2cm of vegetable oil in a frying pan to 170℃ (338℉).
- Add the eggplants to the hot oil and deep-fry, turning them to ensure even cooking. (Key Tip!) Making slits beforehand prevents the eggplants from bursting. Avoid over-frying, as this can cause discoloration.
- Gently press the thickest part of an eggplant with chopsticks. Once tender, immediately plunge it into ice water for rapid cooling. (Key Tip!) Rapid cooling in ice water helps maintain the eggplant's vibrant natural color.
- Using a knife, peel the skin from the slits of the eggplant.
- Thoroughly pat the eggplants dry with paper towels.
- Submerge the dried eggplants into the cooled soaking liquid.
- Cover the eggplants with parchment paper or a similar lid, then refrigerate for at least 1 hour to allow the flavors to meld.
- Cut the refrigerated eggplants into bite-sized pieces.
- Arrange the eggplant in a serving dish and pour in some of the soaking liquid.
- Garnish with the prepared toppings (myoga ginger and shiso leaves) and grated ginger (small amount).
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