Although I love Japanese food and Japanese culture and Japan itself, I’m no expert in any of these fields. I try and have a Japanese dinner night once a week where I cook a Japanese dish, however my knowledge and skills only extend as far as, well, not very far at all.
One dish I’ve learned to cook is tempura. And one type of tempura I love to eat everywhere I go is eggplant tempura.
I know not alot of people are keen on eggplants, but I love the taste and texture of both the skin and the flesh. And I’ve just noticed now, but I always ALWAYS eat it with soy sauce. Must be from my Filipino roots.
Makes approximately 2-3 servings
1 medium sized eggplant, sliced
Canola oil for pan frying
1 cup ice cold water
4 tbsp all purpose flour
- Pour oil in the pan and turn on heat.
- Meanwhile, make the tempura batter by beating the water and egg together. Add the flour and whisk to combine well.
- Dip the eggplant slices on to the batter. Once the oil has heated up to the right temperature, place the dipped eggplants and pan fry until golden brown.
I still had some batter left because I think my eggplant was a bit smaller than the usual medium size, so one look around the fridge and I found this:
The sauce is just a pre-made bottled tempura sauce that you can find from any Japanese or Asian stores. You just add 4 parts boiling water to 1 part concentrated tempura sauce, and I like to add a few drops of sesame oil just to infuse it with that Japanese flavour.
Eat with rice and a side of miso soup and there you have it! YUMYUMYUM!