Deep- fried aubergine揚げなす


I love aubergines. They’re good for stir-frying, boiling, grilling, deep-frying and even eating raw. This simple recipe only requires deep-frying to make a beer snack. Good match for rice and sake as well, brilliant!

➡  Ingredients (for four people)

  • One bag of aubergines (4-6)
  • 5-6 shiso leaves
  • Enough oil for deep-frying
  • Some mentsuyu (noodle soup base)

➡ Recipe

  1. Cut the aubergines into four even pieces (one vertical cut and one horizontal cut). Make some shallow cuts on the skin as well.
  2. Give the aubergines a quick deep-frying at about 170-180 degrees and drain the oil.
  3. Transfer the aubergines onto a plate, sprinkle some julienned shiso and pour some mentsuyu on top.


💡 Tips

  1. If you deep-fry the aubergines at a lower temperature for longer, they’ll get oily. Quick deep-frying using hot oil is the key to success!
  2. You can use soy sauce or ponzu instead of mentsuyu.
  3. You can use spring onions or ginger along with shiso as relishes.
  4. Making some shallow cuts helps the aubergines cook well. It also allows you to pick up the aubergines easily with chopsticks. Looks snazzy too!



😐 I’ve tried it! By the editorial staff

  • Aubergine is known to bring good fortune if it’s in your first dream of the New Year. If you see one of the following in your first dream; Ichi-Fuji 1, Mt Fuji), Ni-Taka (2, a hawk) or San-Nasubi(3, an aubergine), you’re supposed to have a very good year. This is why we decided to use this specific ingredient at the beginning of the New Year.


This recipe blog is now available in Japanese.


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なすって、炒めても、煮ても、生でも、焼いても、揚げても美味しい万能選手ですよね~。
私は大好きです。
今回の揚げなすはただ揚げるだけの簡単おつまみですが、ごはんもお酒も進みます。

➡  材料 (4人分)

  • なす・・・1袋(4~6個)
  • しそ・・・5~6枚
  • 揚げ油・・・適量
  • めんつゆ・・・適量

➡ 作り方

  1. なすを4等分(縦に一回、横に一回)に切り、皮の部分に切り込みを入れる。
  2. なすを170~180度の高温の油でサッと揚げる。油は切っておく。
  3. お皿に 2) の茄子を盛り、細く切ったしそを乗せ、めんつゆをかける


💡 ポイントあれこれ

  1. 茄子は低温で長く揚げると油っぽくなるので、高温でサッと揚げてください。
  2. めんつゆの代わりに醤油やポン酢でもOK。
  3. 薬味はしそだけでなく、ネギやしょうがを加えてもOK。



😐 作ってみました By 編集部

  • 新年最初なので、茄子にしてみました。油はよくきってから出しましょう。
  • 油をよくきってから出したほうがいいです。


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