Deep Fried Courgette in Japane

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Courgettes		4
Potato starch or cornflour		as required
Oil for frying		as required
Spring onion		1/2
Ginger		as required
Bonito flakes		as required
Dashi sauce ingredients
Dashi broth		200ml
Sake		2 tbsp
Soy sauce		2/3 tbsp
Mirin		1 tbsp
Salt		2/3 tsp
Potato starch/water		1/2 tbsp/2 tbsp

Method

Prep

10min

Cook

10min

Put all the dashi broth ingredients except the potato starch in a pan and bring to the boil.

Finely chop the spring onion and grate the ginger.

Fully peel two courgettes and peel in stripes the other two.

Dredge the courgettes with potato starch and fry in 180C oil.

Serve one of each courgette in a bowl per person.

Bring the dashi broth to the boil again. Mix the potato starch in water and add to the broth to thicken. Pour over Step 5 and sprinkle with the bonito flakes, ginger and spring onions.

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