Japanese Eggplant Recipe 日式茄子食谱

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Japanese Eggplant Recipe 日式茄子食谱
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A simple cold dish that could be your forever favourite when you tried to cook them today! Let's get started with Japanese eggplant recipe.
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Japanese-Style Health and Beauty Diets 日式健康养颜餐
Japanese-Style Health and Beauty Diets 日式健康养颜餐
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Ingredient and Portion
2 pieces Japanese eggplant / 日本茄子 2条

Sauce / 酱汁
100ml dashi stock / 柴鱼高汤 100毫升
20ml sake / 清酒 20毫升
20ml Japanese shoyu / 日本酱青 20毫升
1 dried chilli / 辣椒干 1条
1/2 tsp organic fine rock sugar / 有机绵冰糖 1/2茶匙
Some grape seed oil (for deep-frying) / 葡萄籽油(炸油)适量

Topping / 撒面
1 tbsp bonito flakes / 柴鱼丝 1汤匙
2 stalks spring onion (shredded) / 青葱(切丝) 2条
10g young ginger (grate into paste and take 1/2 tsp for later use) / 嫩姜 10克 (磨成泥状,取1/2茶匙)
1. Rinse eggplant and dry with kitchen towel. Use a bamboo stick to prick some holes on the eggplant.

2. Heat up grape seed oil over medium heat to 170˚c. Add eggplant and deep-fry till soft (about 2-3 minutes). Rinse with hot water to remove the greasiness. Place eggplant into a bowl, set aside.

3. Place all sauce ingredients into small pot and bring to boil. Remove and lower the temperature over cold water. Pour the cooked sauce onto eggplant and let it soak for 30 minutes (may store in refrigerator up to 4 days after packaging).

4. Cut eggplant into pieces before serving. Stir in soaked sauce and grated ginger. Sprinkle with bonito flakes and spring onion.
Eggplant / 茄子
• Contains protein, fat, carbohydrates, vitamins, calcium, phosphorus and iron. Rich in Vitamin P.

• Vitamin P maintains the flexibility of vessel and physiological function to prevent the walls from hardening and tearing. Consuming eggplant regularly helps to control high blood pressure, coronary heart disease, arteriosclerosis and purpura haemorrhagica.

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