Marinated deep-fried eggplant

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eat this and survive summer
< plate / Jissei Ohmine >

If a small eggplant is available, I am at a loss which cooking I will make.



Cut calyx of eggplant
Cut calyx of eggplant
  1. Wash eggplant, cut only calyx, cut cross (see picture).
  2. Boil water.
  3. Heat oil to 170 degrees, and deep-fry eggplant for 3 minutes, and put on Japanese colander.
  4. Pour boiling water in (3), put eggplant on flat container in order.
  5. Put 1/4 cups mirin into saucepan, and heat.
  6. When it is boiling, add 1/4 cups soy sauce and soup stock. Again boiling, pour into (4). Put 3 cone peppers.
  7. Leave for 1 hour. More better for 12 hours.