Nest Designs

Ingredients: Serves 5

5 Eggplant

Vegetable Oil (for deep frying)

2 cups Dashi

6 Tbsps Soy Sauce

6 Tbsps Mirin

3 tsps Sugar

1 Myoga (sliced)

1. In a sauce pan, put dashi, sake, soy sauce, mirin and sugar. Bring it to boil and cook for 1 min.

2. Cut the eggplants with shallow (1/4 inch) slits top to bottom on the skin.

3. In a heavy pot, heat 3 inches of vegetable oil until 350F.

4. Fry the eggplant for about 3 minutes, or until they are cooked through. Then place on a plate lined with paper towels.

5. In a container, place the eggplants and dashi. Marinate for 30 min at a minimum. (Chilled in the fridge, this dish is perfect for the hot summer!)

6. Place the eggplants, with a light twist, on the dish. Pour dashi and top with sliced myoga.