Deep-fried Eggplant, Chicken, and Tofu in Dashi Broth

 

Ingredients (Serves 2)

Eggplant......3 (300g)

Chicken thigh......1 small piece (200g)

(Pinch of salt; potato starch as needed)

Firm tofu......1/2 block (150g)

(Potato starch as needed)

Sauce

Dashi stock......1/2 cup

Soy sauce, mirin......1 1/2 tbsp each

Grated daikon radish, grated ginger, finely chopped green onion......As needed

●Oil

Instructions

1　Remove the stems from the eggplants and cut them in half lengthwise. Score the skin side with diagonal cuts spaced 5mm apart, then cut the eggplants in half crosswise. Trim excess fat and sinew from the chicken, cut into bite-sized pieces, rub with salt, and lightly coat with potato starch. Cut the tofu into quarters (crosswise), pat the surface dry, and lightly coat with potato starch.

2　Pour oil into a frying pan to a depth of 1 cm and heat to 170–180°C. Add the eggplants skin-side down. Pan-fry, turning occasionally, until cooked through, then drain the oil. Re-coat the tofu with potato starch, add to the pan, pan-fry until both sides are crispy, and drain the oil. Add the chicken, pan-fry for 2–3 minutes per side until crispy, and drain the oil. Arrange the eggplant, tofu, and chicken on serving plates.

3　Combine the sauce ingredients in a small saucepan, bring to a boil, and pour over the ingredients from Step 2. Top with the grated daikon radish and ginger, and sprinkle with the green onion.