Ingredients: 20 eggplants (small size) sesame oil 1/4 cups soy sauce and mirin 1 cup soup stock 3 red peppers
Directions:1. Wash eggplant, cut only calyx, cut cross. 2. Boil water. 3. Heat oil to 170 degrees, and deep-fry eggplant for 3 minutes, and put on Japanese colander. 4. Pour boiling water in (3), put eggplant on flat container in order. 5. Put 1/4 cups mirin into saucepan, and heat. 6. When it is boiling, add 1/4 cups soy sauce and soup stock. Again boiling, pour into (4). Put 3 cone peppers. 7. Leave for 1 hour. More better for 12 hours. |