How to cook Nasu no agebitashi (Deep-fried eggplant in Broth) ?

What is Nasu no agebitashi (Deep-fried eggplant in Broth) ?

I’m introducing “　Nasu no agebitashi (Deep-fried eggplant in Broth) (ナスの揚げ浸し）”!

This eggplant was given to me by a neighbor.

I live in a peaceful place with a wide expanse of fields.

ナス(Nasu), or eggplant, is one of the summer vegetables full of nutrition.

It is also a popular summer vegetable in Japan.

In this case, it is simply fried in more oil and dipped in mentsuyu!

Hidden knives (Japanese knife use skill) are used for eggplant to make it more deeper taste!

The only seasoning is mentsuyu!
I use homemade mentsuyu, but you can use whatever you can get your hands on.

You can easily make this dish when you feel you don't have enough vegetables...!

Ingredients 

【Cooking Level】 ★ ☆☆☆☆	About 2 servings
＜Ingredient＞	<Quantity>
Eggplant	400g
＜Seasoning＞	<Quantity>
Oil	Enough to cover half of the sliced eggplant.
Mentsuyu	Enough to cover half of the sliced eggplant.

How to cook?

1: Cut eggplant into lingswise  

2:Make a lattice cut in the skin of the eggplant.
(Hidden knife/ Kakushi bou-chou)

3:Prepare about half the amount of mentsuyu for the amount of eggplant.
(If it needs to be add watered down, prepare as you would for soba noodles soup.)

4: Turn on the medium heat,Deep-fried Eggplant until become to soft.

5:Drain off the oil lightly and add to the noodle soup while still hot.

6:Chill in the refrigerator to finish.

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If you make this recipe,
Mention @utako.cooking and post by IG!

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