Mackerel and Eggplant Nanban
Ingredients are seasoned, fried then marinated in a vinegar-based sauce for "nanban" dishes - our recipe uses a delectable soy-vinegar marinade
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time. Sodium value is for consumption of half of the marinade.
Ingredients(Servings: 2)
Directions
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Cut the mackerel into bite-size pieces, pre-season by soaking in a combined (A) for about 10 minutes.
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Remove each piece, pat away excess seasoning and evenly coat in flour.
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Cut a shallow lattice pattern into the surface of the eggplants, then slice into bite-size pieces. Soak in water to prevent browning and remove any sliminess, then rinse, drain well and pat dry.
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Mix together (B) to prepare the marinade.
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Quickly fry the eggplant in medium-hot oil, remove and place onto paper towels to remove excess oil. Immediately marinate in (4). Repeat this process for the mackerel in medium-hot oil with frying time of about 3 minutes or until crispy brown.
Cooking Basics
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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