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Receta Japanese Cuisine: Aubergines/Egg-plants in Sweet and Sour Sauce

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Aubergines/egg plants or “nasu/茄子” in Japanese are a universal favourite.
Aubergines/Egg-plants in Sweet and Sour Sauce/Nasu no Agedashi Ankake

Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $0.52 view details

Direcciones

  1. -Prepare the oil for deep-frying.
  2. Peel the aubergines/egg plants and cut into 8~12 pieces each
  3. -Deep-fry the aubergines/egg-plants until they reach a light brown/”fox” 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.
  4. -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.
  5. -Pour sauce in equal amounts over the aubergines/egg-plants in each dish.
  6. -Top with grated fresh ginger and serve.

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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%
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