Deep-Fried Marinated Vegetables

Deep-Fried Marinated Vegetables

Every type of vegetable transforms into a feast once deep-fried and soaked in this marinade. Delicious piping hot or chilled.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


1/2 (about 60 g / 2.1 oz.) each


as required


100 ml (3.4 fl. oz.)

2 Tbsp

1/2 Tbsp


  1. Remove stems from the eggplants, quarter lengthwise, place into water for 5 minutes and then drain. Remove stems and seeds from the bell peppers, cut lengthwise into 2 cm (0.8 in.) width slices. Cut the stems of the shishito peppers to match the lengths, then add a slit with a knife in 1 or 2 places.
  2. Place (A) into a small pot, bring to a quick boil, place into a baking pan, add in the ginger and red chili pepper and allow to cool down.
  3. Heat the oil to 170 ℃ (338°F), deep-fry (1) to crispy golden, then marinate in (2) while cooling to soak up the flavor.

    • Also delicious after chilling in a refrigerator.

Cooking Basics

Eggplants - removing the calyx

Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


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