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.
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.