Fried Bonito with Garlic
Ingredients(Servings: 4)
Directions
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Grate the garlic into small pieces, and mix with (A) to create the marinade.
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Cut the bonito into bite-size pieces and soak in the marinade (1).
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Remove the ridge near the stem of the okra, massage by hand with salt and rinse. Cut the eggplant into rounds, then soak in water and remove the scum.
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Heat up the oil for deep-frying. Wipe all the ingredients from (3) dry, then fry and sprinkle with salt.
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Wipe (2) dry, cover lightly with starch, and add to oil heated to 170 C (340 F). When both sides harden, lower the heat and continue to fry until cooked through. To finish, cook quickly over high heat until crispy. Remove and place on a plate with (4) garnished with a lemon.
Cooking Basics
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Insert a knife blade between the stem and the pod and then cut all around to remove the calyx.
Cover the okra lightly in salt and rub all over gently to remove the fuzz. This will make the color more vivid and soften the texture as well.
The high lye content of eggplants results in cut surfaces quickly turning brown. If cooked in this state the dish will become bitter and darkened in color. Place eggplants in water for about 10 minutes immediately after cutting to remove lye. If used right away after cutting it is not necessary to place the cut eggplant into water. It is easier to skip this step for deep-fried and stir-fried dishes, so be sure to use right away after cutting.
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