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Japanese Eggplant Tempura with Dipping Soy Sauce

yield: 4 total time: 25 minutes
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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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