Eggplant Agebitashi

* recipe adopted from justonecook

Ingredients:

2 Japanese/Chinese eggplant
Turnip - to grate into sailing radish
Spring onion - minced
Ginger - grated (optional)

Sauce:
3/4 cup (180ml) dashi
3 tbsp (45ml) mirin
3 tbsp (45ml) cooking sake
3 tbsp (45ml) soy sauce
1 tbsp sugar (prefer raw sugar)

How to Make:

1. Cook the sauce in a pot. Once sugar all dissolved, check taste. As different brands of soy sauce have different taste, you might need to adjust accordingly with a punch of salt or add more water etc. Cool down sauce.

2. After rinsing and wiping eggplant, cut into half lengthwise. Then make incisions on eggplant (skin side) diagonally (don't cut through, gentle does it!).

3. Make sure to wipe off any moisture with paper towel.

4. Cut each halves into 3-4pc.

5. Heat up vegetable oil to around 160'c, then deep fried the eggplant. Don't crowd the pot. Remove from oil, drain oil in a wire rack, then gently wipe off excess oil with kitchen towel.

6. Pour sauce to eggplant. If u want to serve this dish chilled, keep them in fridge.

7. When ready to serve, add grated daikon, ginger and minced spring onion on top.

Enjoy!