Deep-fried Aubergine Marinated In Sweet & Sour Sauce by Sushiwaka Camden Town

This is aubergine Namban-Zuke Sushi Waka style!

Recipe By: Sushiwaka-London (https://cookbuzz.com/kitchen/254)
Serves 1 Prep: 30 min Cook: 20 min

Ingredients

Aubergine 1/2
Spring onions 1 or 2
Vegetable oil for frying as required
Home made Ponzu sauce:
Rice vinegar 100ml
Water 100ml
Soy sauce 100ml
Bonito flakes 1 pinch
Lemon 1/6
Sambai-Zu vinegar:
Vinegar 100ml
Soy sauce 100ml
Sugar 100g
Cayenne pepper 1/2 tsp

Method

1
Put the rice vinegar, water and light soy sauce in a pan and heat on high. When it starts to boil, turn the heat off.
2
Remove from the heat and add the bonito flakes and lemon slice and leave aside.
3
Put the Sambai-zu vinegar in a bowl and stir until the sugar dissolves.
4
Pour Step 2 into Step 3 through a sieve, squeezing the lemon. Your sweet and sour sauce is ready.
5
Add the cayenne pepper if you like it.
6
Cut the half of aubergine into half again and score in a criss cross.
7
Chop each quarter into 4cm bitesize pieces.
8
Deep fry the aubergine in 180C vegetable oil.
9
Arrange the fried aubergine on a dish and pour over the sweet and sour sauce. Sprinkle with finely chopped spring onions.

Tips & Note

●As the aubergine fries, it shrinks, so don't cut it too small.
●You'll need to pour a lot of sweet and sour sauce over the fried aubergine, as once it absorbs the oil whilst frying, it doesn't absorb any water.
●Any left over sweet and sour sauce can be kept in the fridge for 1 month, so you can use it for pickles or anything else.

Deep-fried Aubergine Marinated In Sweet & Sour Sauce by Sushiwaka Camden Town

This is aubergine Namban-Zuke Sushi Waka style!

Recipe By: Sushiwaka-London (https://cookbuzz.com/kitchen/254)

Serves 1

Prep: 30 min

Cook: 20 min

Ingredients

Aubergine 1/2
Spring onions 1 or 2
Vegetable oil for frying as required
Home made Ponzu sauce:
Rice vinegar 100ml
Water 100ml
Soy sauce 100ml
Bonito flakes 1 pinch
Lemon 1/6
Sambai-Zu vinegar:
Vinegar 100ml
Soy sauce 100ml
Sugar 100g
Cayenne pepper 1/2 tsp

Deep-fried Aubergine Marinated In Sweet & Sour Sauce by Sushiwaka Camden Town

Recipe ID :1287 Posted on 01 DEC 2015

Serves 1

Prep 30min
Cook 20min
views 5,036
printed 148

saved 5

This is aubergine Namban-Zuke Sushi Waka style!

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Ingredients

Print Ingredients Email Ingredients
1/2
1 or 2
as required
100ml
100ml
100ml
1 pinch
1/6
100ml
100ml
100g
1/2 tsp

Method

Prep
30min
Cook
20min
1
Put the rice vinegar, water and light soy sauce in a pan and heat on high. When it starts to boil, turn the heat off.
2
Remove from the heat and add the bonito flakes and lemon slice and leave aside.
3
Put the Sambai-zu vinegar in a bowl and stir until the sugar dissolves.
4
Pour Step 2 into Step 3 through a sieve, squeezing the lemon. Your sweet and sour sauce is ready.
5
Add the cayenne pepper if you like it.
6
Cut the half of aubergine into half again and score in a criss cross.
7
Chop each quarter into 4cm bitesize pieces.
8
Deep fry the aubergine in 180C vegetable oil.
9
Arrange the fried aubergine on a dish and pour over the sweet and sour sauce. Sprinkle with finely chopped spring onions.

Tips & Note

●As the aubergine fries, it shrinks, so don't cut it too small.
●You'll need to pour a lot of sweet and sour sauce over the fried aubergine, as once it absorbs the oil whilst frying, it doesn't absorb any water.
●Any left over sweet and sour sauce can be kept in the fridge for 1 month, so you can use it for pickles or anything else.

CHEF
Sushiwaka-London
I’ve got 5 recipes!
広瀬 仁美  Hitomi Hirose
SUSHIWAKA-LONDON
Step into my kitchen!
This is aubergine Namban-Zuke Sushi Waka style!
Aubergine, Spring onions, Vegetable oil for frying, Home made Ponzu sauce:, Rice vinegar, Water, Soy sauce, Bonito flakes, Lemon, Sambai-Zu vinegar:, Vinegar, Sugar, Cayenne pepper
CHEF
Such a useful and versatile sauce.
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