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 3,168
printed 131

saved 4

This is aubergine Namban-Zuke Sushi Waka style!

Share

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!
Super chemistry between aubergine, oil and sweet miso! It's a favourite for lots of our British customers.
Aubergine, Sesame seeds, Vegetable oil, 【Dengaku miso sauce】, Sugar, White miso, Mirin
CHEF
Such a useful and versatile sauce.
Ponzu vinegar:, Rice vinegar, Water, Soy sauce, Bonito flakes, Lemon wedge, Sambai-zu:, Vinegar, Mirin or sugar, Chilli powder (optional)
CHEF
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
This will last for a whole month in the fridge, so make a good quantity and keep for future use.
Sugar, White miso (without dashi), Mirin
CHEF
Simmer it well to get just the right strength of taste.
Mackerel fillet, Ginger, Water, White miso paste, Sugar
CHEF

Similar Recipe

This uses loads of courgettes but still tastes good.
Courgettes, Flour, Parmigiano reggiano, Miso (red)
A cool kind of dish for entertaining.
King prawns, Sake, Aubergine, Potato or corn starch, Vegetable oil (for deep frying), Green vinegar dressing:, Cucumber, Granulated sugar, Vinegar, Lemon juice, Salt
KitchenCIB
HOME
This dish keeps in the fridge for when you're really hungry.
Aubergine, Dried shrimps, (Rehydrate in water), Fine beans, Light brown sugar, Light soy sauce, Dried chilli
It looks exactly like the original eel kabayaki, but it's really aubergine!
Aubergine (medium), Olive oil, Soy sauce, Sake, Mirin, Granulated sugar, Water
Tobuchan
HOME
An easy dish of cucumber and boiled egg. You'll enjoy the different textures of the crunchy cucumber and the smoothness of the egg.
Cucumber, Egg, Ponzu soy sauce, Shiso (or spring onion), Cherry tomato for the garnish
Goes well with a nice cold drink.
Fennel (small), Aubergine, Carrot, Potato starch, Tempura flour, Dipping sauce:, Noodle stock (mentsuyu), Pickled plum (umeboshi), Sesame seeds, Lime zest
M Kushima
PRO

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe