Deep-fried eggplant is immediately soaked in a mixture of dashi, mirin, sake, and soy to infuse it with flavor and create a juicy texture.

Brandon Go
July 2019

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Credit: Greg DuPree

Recipe Summary test

active:
40 mins
total:
1 hr 15 mins
Yield:
Makes 16 eggplant planks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat canola oil in a large Dutch oven over medium-high to 400°F.

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  • Just before frying, bring master dashi, soy sauce, sake, and mirin to a boil in a medium saucepan over high. Reduce heat to medium; simmer 1 minute. Remove from heat.

  • Working in 3 batches, add eggplants to hot oil in Dutch oven; fry, stirring constantly, until golden brown, about 1 minute. (Eggplants should be soft around the outside and meet resistance toward the center when pierced with a chopstick.) Using a fine wire-mesh strainer, carefully transfer eggplants to hot dashi mixture in saucepan. Maintain oil temperature of 400°F between batches.

  • Let eggplants soak in dashi mixture at room temperature 30 minutes. Remove eggplants from dashi mixture and serve. (Discard remaining dashi mixture.)

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