I am a big fan of Japanese cuisine. My favorite is tempura, the most popular Japanese dishes. It is the first thing I ordered every time I dine at Saisaki and Tokyo Tokyo. In fact, even when dining in buffet restaurant I always grab a piece. I want to satisfy my cravings for tempura but I don’t have any shrimp in the fridge. So, I decided to turn the eggplant into tempura as I have the ingredients to make tempura batter in the pantry.
Aside from satisfying my cravings for tempura this dish is very quick to prepare. I am not kidding! It is true, that you can make tempura in less than 10 minutes as you only need to fry for 30 seconds to a minute. Well, I don’t want to drag this article into a novel so I’m just going to give you my eggplant tempura recipe.
Eggplant Tempura Recipe
- 1 kilo eggplant, cut into desired serving size
- 2 eggs, beaten
- 2 cups bread crumbs
- ½ cup all purpose flour
Cut the eggplant in the desired size and season with salt.
Dredge in all purpose flour and dipped in beaten eggs.
Roll eggplant in bread crumbs until completely covered. Repeat the process until all eggplant covered with bread crumbs.
Deep fry for 1 minute and flip the other side to fry until golden brown.
Remove from heat and put in a plate with tissue to get rid of the excess oil.
Transfer to a serving dish and serve with tempura sauce and vegetables on the side.
How to Make Tempura Sauce
I always knew that secret behind tempura’s popularity is the sauce. The dipping sauce gives the tempura an added flavor.
- 2 ½ tbsp Soy sauce
- Water 200 cc
- 2 ½ tbsp Mirin
- 5g bonito flakes
In a medium size pan, throw all ingredients and boil for about 3 minutes. Once the sauce is done done drain with strainer and serve alongside the tempura.