Agedashi-Nasu

Ingredients:

• 1/2 eggplant
• 1/2 corn flour
• 1 tbs salt
• 1 tbs white miso paste
• 1 sheet nori
• 2 packs of bonito flakes
• 1/4 soy sauce
• 2 tbs rice wine vinegar
• 3 cups water
• 1 spring onion, thinly sliced
• 1 tbs fried onion

Method:

1. In a saucepan add miso, nori, 1 pack of the bonito flakes, soy sauce, rice wine vinegar and water. On a high heat bring the broth to a boil then bring the heat down to low and simmer until broth has reduced by half.

2. Meanwhile, chop eggplant into approx 2-3 inch cubes. In a large bowl, add the eggplant and sprinkle with salt. Leave to sit for 10 mins.

3. Add cornflour to the eggplant and mix until eggplant is completely covered.

4. Add peanut or vegetable oil to a pan (about halfway up the pan-enough to cover eggplant). When oil is hot (I test by sprinkling flour and if it bubbles, it is hot enough) add eggplant. Cook eggplant for 4-8 minutes or until it is slightly golden.

5. In a small bowl, add a ladle of broth. Add a couple of pieces of eggplant then top with spring onion, fried onion, bonito flakes and a drizzle of soy sauce. Enjoy!!