Ruth_
Tasty Apprentice
Savor the crispy and savory delight of Agedashi Nasu, a Japanese favorite that's both comforting and delicious!
**Ingredients**:
- 2 medium eggplants, cut into 1-inch cubes
- 1/2 cup cornstarch
- Vegetable oil, for frying
**For the Sauce**:
- 1/2 cup dashi (Japanese soup stock)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
**Garnishes**:
- 1 tbsp sliced green onions
- 1 tbsp grated daikon radish (optional)
- A sprinkle of bonito flakes (optional)
**Instructions**:
1. **Prepare the Eggplant**:
- Sprinkle the eggplant cubes with a little salt and let them sit for 15 minutes. This helps draw out excess moisture.
- Rinse off the salt and pat the eggplant dry with paper towels.
- Toss the eggplant cubes in cornstarch, coating them evenly.
2. **Fry the Eggplant**:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry the eggplant cubes in batches, being careful not to overcrowd the pan. Fry until golden and crispy, about 3-4 minutes per batch.
- Remove the eggplant with a slotted spoon and drain on paper towels.
3. **Prepare the Sauce**:
- In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Remove from heat.
4. **Serve**:
- Arrange the fried eggplant cubes in a serving dish.
- Pour the warm sauce over the eggplant.
- Garnish with sliced green onions, grated daikon radish, and bonito flakes if desired.
5. **Enjoy**:
- Serve immediately while the eggplant is crispy and enjoy the flavorful Agedashi Nasu!
**Ingredients**:- 2 medium eggplants, cut into 1-inch cubes
- 1/2 cup cornstarch
- Vegetable oil, for frying
**For the Sauce**:
- 1/2 cup dashi (Japanese soup stock)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
**Garnishes**:
- 1 tbsp sliced green onions
- 1 tbsp grated daikon radish (optional)
- A sprinkle of bonito flakes (optional)
**Instructions**:1. **Prepare the Eggplant**:
- Sprinkle the eggplant cubes with a little salt and let them sit for 15 minutes. This helps draw out excess moisture.
- Rinse off the salt and pat the eggplant dry with paper towels.
- Toss the eggplant cubes in cornstarch, coating them evenly.
2. **Fry the Eggplant**:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry the eggplant cubes in batches, being careful not to overcrowd the pan. Fry until golden and crispy, about 3-4 minutes per batch.
- Remove the eggplant with a slotted spoon and drain on paper towels.
3. **Prepare the Sauce**:
- In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves. Remove from heat.
4. **Serve**:
- Arrange the fried eggplant cubes in a serving dish.
- Pour the warm sauce over the eggplant.
- Garnish with sliced green onions, grated daikon radish, and bonito flakes if desired.
5. **Enjoy**:
- Serve immediately while the eggplant is crispy and enjoy the flavorful Agedashi Nasu!
Agedashi Nasu is such a comforting and flavorful dish. Can't wait to try it out! 
