- 1 large eggplant
- 100ml mirin
- 100ml soy sauce
- 100ml sake
- 100ml kombu dashi
- 7 eggs
- 50ml milk
- 100g panko crumbs
- 100g plain flour
- 3 large brown onions
- 4 cups cooked Japanese sushi rice
- 30ml brown rice wine vinegar
- 2 spring onions
- Vegetable oil
- 1 heaped teaspoon white pepper
- 1 heaped teaspoon salt
- 1 heaped teaspoon schichimi togarashi (plus extra to serve)
- Nori to serve
- Preheat the oven at 200 °C (180 °C fan-forced).
- Slice the eggplants lengthwise into four pieces, making sure to cut away the skin to the outer pieces so as to allow the batter to stick to both sides. Place the eggplant pieces in baking tray on baking paper to bake for 40 minutes.
- Finely slice the onions. Combine with the mirin, soy sauce, sake, kombu dashi, and bring to boil. Reduce the heat and leave to simmer for 40 minutes until the onions are caramelised.
- Put 3 of the eggs in a bowl with the milk and whisk together. Combine the flour, schichimi togarashi, salt, and white pepper in a bowl. Pour the panko crumbs into a separate bowl. Remove the eggplants from the oven and coat each strip sequentially with flour, egg mixture, then panko crumbs. Repeat the process so that each strip has two coatings.
- Pour 3cm of vegetable oil into a wok or deep fry pan on medium heat until oil starts to shimmer. Place coated eggplant pieces one at a time into oil for approximately a minute each side, until crisp and golden. Set aside and slice crossways into strips, keeping pieces together in original shape.
- Break the remaining 4 eggs into a pouring container and stir until yolks are broken, but not mixed into the egg whites. Pour a quarter of the onion mixture in a small pan, and slide a sliced piece of eggplant over the top of the mixture. Place on high heat for a minute until the onion mixture is thickened slightly and pour a quarter of the egg mixture over the eggplant. Place a lid over pan until the egg mixture turns white. Season rice with brown rice wine vinegar and divide into four portions in bowls. Slide the eggplant mixture onto the rice. Garnish with nori, spring onions, and schichimi togarashi.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Obento - Panko Breadcrumbs