Japanese🥬 Vegetables

Fried Eggplant (Nasu no Karaage) | No Deep Frying Needed! Crispy and Juicy with Just a Little Oil! An Addictive Side Dish and Appetizer Recipe

Name: Fried Eggplant (Nasu no Karaage) | No Deep Frying Needed! Crispy and Juicy with Just a Little Oil! An Addictive Side Dish and Appetizer Recipe
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 3 Eggplant; 3 Okra; 1 clove Garlic clove; 1 tbsp Soy sauce; 1 tbsp Mirin; 1 tsp Sesame oil; 3 tbsp Potato starch; 2 tbsp Vegetable oil

⏱ 25 min🍽 Serves 2

A simple and delicious fried eggplant recipe. Peel the eggplant in stripe pattern and cut into bite-sized pieces, marinate in grated garlic, soy sauce, mirin, and sesame oil, then coat with potato starch and shallow-fry until crispy. Crispy exterior with soft and juicy interior—perfect as a snack or side dish.

Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

ナスの唐揚げ｜揚げずに簡単！少量の油でカリッとジューシー！一度食べたら箸が止まらない絶品おつまみ・おかずレシピ【なすレシピ・唐揚げ・揚げ物・野菜レシピ・簡単おかず・簡単レシピ】【料理研究家ゆかり】

Watch on YouTube

Ingredients

Eggplant3
Okra3
Garlic clove1 clove
Soy sauce1 tbsp
Mirin1 tbsp
Sesame oil1 tsp
Potato starchApply in two batches (2 tbsp first, then 1 tbsp)3 tbsp
Vegetable oil2 tbsp

Steps

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1
Remove the stem from the eggplant, then peel in a stripe pattern (alternating peeled and unpeeled sections), and cut into irregular bite-sized pieces. Do not soak in water to maintain texture.
2
Halve the garlic and remove the center sprout, then grate directly into the bag with the eggplant. Add soy sauce, mirin, and sesame oil, and mix well.
3
Seal the bag and let the eggplant marinate for 10 minutes.
4
While marinating, prepare the okra. Sprinkle with salt and roll it on a cutting board to remove the fine hairs, then rinse gently with water. Pat dry, trim the tip, peel away the top section (above the black line), then cut diagonally.
5
Transfer the marinated eggplant to a colander and drain off excess liquid.
6
Place the drained eggplant in a bowl or bag, add 2 tbsp of potato starch and coat evenly. Then add another 1 tbsp and coat again thoroughly. Applying in two batches ensures a crispier coating.
7
Pour 2 tbsp of vegetable oil into a skillet and heat over medium heat for about 1+ minutes until small bubbles form around chopsticks dipped in the oil.
8
Place the coated eggplant skin-side down in the hot oil to protect the skin color. Add in batches (don't overcrowd), and occasionally rotate to ensure even cooking.
9
Fry for about 1+ minute until golden, then flip and continue frying. Be careful not to burn as mirin browns easily. Total frying time is about 3 minutes until fully crispy.
10
Remove the fried eggplant. Repeat steps 8-9 to fry all the eggplant pieces.
11
Finally, add the okra to the remaining oil and fry for about 1.5 minutes, turning occasionally until cooked through.
12
Plate the fried eggplant and okra, let sit for 3 minutes to drain excess oil, then serve.

Fried Eggplant (Nasu no Karaage) | No Deep Frying Needed! Crispy and Juicy with Just a Little Oil! An Addictive Side Dish and Appetizer Recipe

Ingredients

Steps

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