Both shiso leaves and myoga ginger have a fresh scent, which goes really well with the appetizing fried eggplant.
Photographed by HIDETOSHI HARA
Calorie count is per serving
Ingredients (Serves 2)
- 2 eggplantsNote
Japanese eggplants are a deep purple color. They are usually about 13-15 cm long and weigh about 100 g.
- 1 knob ginger
- 2 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 1 myoga gingerNote
The young flower buds of a type of ginger with a distinct fragrance that stimulates the appetite. Often used as a condiment.
- Soy sauce, as needed
- Oil for deep-frying, as needed
Cut the eggplants in halves along their length, without cutting off the ends. Make two shallow cuts along the length on the cut surface of each piece of eggplant. Turn the eggplants over and make slits into the skin side every 5 mm. Peel and grate the ginger. Thinly slice the shiso leaves and briefly place in water, then drain. Thinly slice the myoga ginger.
Pour the oil in a frying pan approximately 1 cm in depth and heat to 170 ºC. Blot any excess water off the eggplants and add them to the frying pan, skin side down. Fry for 2-3 min, then turn them over and cook for another 2-3 min. Remove and drain excess oil.
Dip a wooden chopstick into the oil, and if biggish bubbles start forming at the end of the chopstick, the oil temperature is roughly 170 °C.
Arrange the eggplants on a serving plate, topped with ginger, sliced myoga ginger and shiso leaves. Add some soy sauce when eating.