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Japanese Eggplant Tempura with Dipping Soy Sauce

yield: 4 total time: 25 minutes

Ingredients

5 whole asian eggplants thinly sliced, diagonal; from Asian markets; or use regular aubergines sliced in 2-inch length pieces
1/2 cup vegetable oil for deep-frying
1 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1 whole egg chilled
3/4 cup ice cold water
1/3 cup dashi stock Hondashi, from Asian markets
3 tablespoons Japanese soy sauce
2 tablespoons sake
2 teaspoons sugar
1 tablespoon daikon radish grated, liquid squeezed off
white rice steamed jasmine, for serving

Nutrition

Calories : 460 calories
Carbohydrate : 41 grams
Cholesterol : 55 milligrams
Fat : 29 grams
Fiber : 1 grams
Protein : 7 grams
SaturatedFat : 2.5 grams
Sodium : 940 milligrams
Sugar : 3 grams
TransFat : 1 grams

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