Agebitashi Terong

Instructions

1. Gather all the ingredients.
2. In a saucepan, combine the broth ingredients: ¾ cup dashi (Japanese soup stock), 3 Tbsp mirin, 3 Tbsp sake, 3 Tbsp soy sauce, and 1 Tbsp heaping sugar. Mix it all together. Bring it to a boil and turn off the heat. Keep it covered so the broth doesn't evaporate.
3. In a deep-frying pot/saucepan, add 2 cups neutral oil and bring it to 320ºF (160ºC). While waiting for the oil, prepare the eggplants.
4. You must cut the eggplant right before deep-frying to avoid discoloration. First, remove the tops of 2 Japanese or Chinese eggplants and cut in half lengthwise. Tip: While we usually soak eggplant in water to prevent discoloration, we will not soak it in water for this recipe because we will deep-fry it without a coating.
5. Lightly score the eggplant with diagonal incisions on the skin side at ⅛-inch (3-mm) intervals. You could also score in a crisscross pattern. Don't cut through.
6. After scoring, cut each piece into 3–4 sections. Make sure to wipe off any moisture with a paper towel.
7. Check if the oil has reached at 320ºF (160ºC) with an instant-read thermometer or by sticking wooden chopsticks into the oil. If you see small bubbles forming around the tips, the oil is ready.
8. Gently place a few pieces of eggplant in the oil, skin side down, and deep-fry for 2 to 2½ minutes. Fry in batches and don't overcrowd the pot. Remove from the oil and drain on a wire rack, skin side up. Repeat until all the eggplant pieces are deep-fried. Tip: When you deep-fry, do not crowd the pot because the oil temperature will drop quickly. Your ingredients should take up no more than about half of the oil surface area at any one time. If the oil temperature gets too low, take out the eggplant and wait until the oil reaches the right temperature. For more helpful tips, read my post How to Deep-Fry Food.
9. When the eggplants have cooled, place them skin side up in a rimmed container or dish. Heat the broth until hot, then pour it over the eggplants to soak for at least 1 hour and up to several hours. To serve this dish chilled, put it in the refrigerator.
10. While soaking, peel the skin of 3 inches of daikon radish and grate it.
11. Thinly slice 1 green onion/scallion and grate 1 knob ginger.
12. Put the eggplant pieces in individual serving bowls. Sprinkle with ⅓ cup katsuobushi (dried bonito flakes), then top with the grated daikon and grated ginger. Pour the soaking broth on top of the eggplant pieces (avoiding the toppings) and garnish with green onions. Serve chilled or at room temperature.
13. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days.