Fried eggplant in Japanese sauce
Search
Filter
Fried eggplant in Japanese sauce
Bookmark
307 of 626

Fried eggplant in Japanese sauce

Fried eggplant in Japanese sauce
Nutrition facts (per portion): 487 kJ / 117 kcal
Fat: 1.9 g
Protein: 4.5 g
Carbohydrates: 17.8 g

Ingredients for 4 portion(s)

  • 3-4 pcs chives
  • 10 g ginger
  • 80 g white radish
  • 1 eggplant
  • 1 tsp vegetable oil
  • 200 ml fish stock dashi
  • 25 ml Kikkoman Naturally Brewed Soy Sauce
  • 25 ml white wine (sweet)
  • 1 1/2 tsp sugar
  • chili strips

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.

Preparation

Chop the chives finely. Grate both ginger and white radish and squeeze the water out of the radish. Chop eggplant into bite-size pieces.

Preheat oil in frying pan and fry the pieces of eggplant for a few minutes. Remove from oil and leave for a few minutes on kitchen paper. Pour fish stock, Kikkoman Naturally Brewed Soy Sauce, wine and sugar into a pot and bring to the boil.

Put the pieces of eggplant into a small bowl, pour over the hot sauce and garnish with grated radish and ginger, chives and chili strips.

Used products in this recipe

Nutrition facts (per portion): 487 kJ / 117 kcal
Fat: 1.9 g
Protein: 4.5 g
Carbohydrates: 17.8 g

Ingredients for 4 portion(s)

  • 3-4 pcs chives
  • 10 g ginger
  • 80 g white radish
  • 1 eggplant
  • 1 tsp vegetable oil
  • 200 ml fish stock dashi
  • 25 ml Kikkoman Naturally Brewed Soy Sauce
  • 25 ml white wine (sweet)
  • 1 1/2 tsp sugar
  • chili strips

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.