Emprimir
Correo Electrónico
Receta Japanese Cuisine: Aubergines/Egg-plants in Sweet and Sour Sauce
Add a photoAubergines/egg plants or “nasu/茄子” in Japanese are a universal favourite.
Aubergines/Egg-plants in Sweet and Sour Sauce/Nasu no Agedashi Ankake
Ingredientes
- Aubergines: 4 (Choose them fat and almost round!)
- Mirin/Japanese sweet sake: 50 cc/ml
- Soy sauce: 50 cc/ml
- Water: 300 cc/ml
- Dashi konbu/seaweed powder: 8 g
- Bonito shavings/Katsuobushi: 8 g
- Cornstarch dissolved in lukewarm water: as appropriate
- Ginger: freshly grated, as appropriate
Direcciones
- -Prepare the oil for deep-frying.
- Peel the aubergines/egg plants and cut into 8~12 pieces each
- -Deep-fry the aubergines/egg-plants until they reach a light brown/âfoxâ colour. Let them loose as much as oil as possible by leaving them on a mesh or a piece of kitchen paper. You will then tranfer them into serving dishes as in picture above.
- -Drop mirin/Japanese sweet sake, soy sauce, water, dashi konbu/seaweed powder, bonito shavings/Katsuobushi in a pan and heat until boiling point. Add cornstarch dissolved in lukewarm water and stir until you have attained the appropriate thickness. Switch off fire.
- -Pour sauce in equal amounts over the aubergines/egg-plants in each dish.
- -Top with grated fresh ginger and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 412mg | 12% |
| Total Carbs 10.3g | 3% |
| Dietary Fiber 6.0g | 20% |
| Sugars 4.19g | 3% |
| Protein 1.93g | 3% |
