炸醸茄子チャーニャンチェーツなすのはさみ揚げ

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits while canola is budget-friendly.

miso

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is milder and easier to find.

rice flour

🥗Healthier: cornstarch

💰Cheaper: all-purpose flour

Cornstarch provides a gluten-free option.

Prepare 6 eggplants by cutting 1 cm from the stem and slicing them in half.

Soak the eggplants in water to remove residuals.

Finely chop green onions and ginger.

Prepare mixed minced meat using 100g each of minced pork and minced beef, totaling 200g.

Add chopped green onions, ginger, 1 egg, sugar, salt, soy sauce, sesame oil, and Ajinomoto to the minced meat and knead well.

Let the meat mixture sit for a while.

Chop 200g of cabbage for garnish and prepare another egg to beat.

Add the specified amount of water and flour to create a batter similar to tempura.

Wipe off moisture from the eggplants and place potato starch where the meat will be sandwiched.

Stuff the eggplants with the meat mixture and coat them in the batter before frying.

Fry the eggplants for about 5 minutes until the meat is cooked and the eggplant is juicy.

Serve the fried eggplants on a plate with shredded cabbage and garnish with radish leaves salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens