Agedashi Nasu (Deep-fried Aubergine)

Agedashi refers to dishes that have been deep-fried (age) and served with a light clear stock (dashi). Agedashi tofu is a popular dish where firm tofu is lightly coated in cornstarch or potato starch, then deep-fried until lightly golden. This is then served in a clear stock made from dashi, soy and mirin, and usually topped with grated daikon, spring onions and bonito flakes. The coating on the tofu soaks up the sauce and turns into this silky and gooey texture which complements the soft and hot tofu.

You can also substitute the tofu with other ingredients, and I have used aubergine (or eggplant) using the same technique. I love eggplant and this version is just as delicious as agedashi tofu. It is best served piping hot so that the eggplant remains soft and tender on the inside and crisp on the outside. This is an easy dish to prepare and makes a great appetizer or side dish. Make sure you eat it while it's hot!

Agedashi Nasu (Deep-fried Aubergine)

Ingredients

350g aubergine/eggplant
1/3 cup potato starch or cornflour
Vegetable oil

Sauce:
1/2 cup instant dashi (about 1/4 tsp dashi-nomoto mixed with 1/2 cup water)
2 tbsp soy sauce
1 tbsp mirin

Garnish:
1 scallion, finely chopped
1 tbsp grated daikon
Bonito flakes

Method

Combine sauce ingredients in a saucepan and bring to a boil. Simmer gently for 2-3 minutes. Turn off the heat and set aside.

Peel and cut eggplant into 1 inch cubes. Heat up vegetable oil in a wok or pan (enough to deep-fry) on high heat. Coat the eggplant in potato starch/cornflour and brush off any excess flour. It should be thinly coated. Deep fry the pieces in 2-3 batches over medium heat until lightly golden and crisp. Drain well on a wire rack or absorbent kitchen paper.

Reheat the sauce. Arrange eggplant in small shallow bowls and pour in the hot sauce. Place a small mound of grated daikon on the eggplant, sprinkle with scallions and bonito flakes and serve immediately. Enjoy!