How to Prepare Speedy Eggplant and Shishito Peppers Deep-fried and Simmered

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Speedy Eggplant and Shishito Peppers Deep-fried and Simmered. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Eggplant and Shishito Peppers Deep-fried and Simmered, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant and Shishito Peppers Deep-fried and Simmered delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant and Shishito Peppers Deep-fried and Simmered is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Eggplant and Shishito Peppers Deep-fried and Simmered using 8 ingredients and 5 steps. Here is how you cook that.

This is my mom's recipe. It's great in bento, or goes well with drinks. It's a side dish for when you want something extra. It also keeps well in the fridge. Remove the moisture well before deep frying! Be careful not to burn yourself. Recipe by kagety

Ingredients and spices that need to be Get to make Eggplant and Shishito Peppers Deep-fried and Simmered:

1. 2 small Eggplants
2. 4 Shishito peppers
3. 200 ml ★Water
4. 1 tsp ★Dashi stock granules
5. 1/2 tsp ★Mirin
6. 1 tbsp ★Sugar
7. 1 1/2 tbsp ★Soy sauce
8. 1 if you have some, add as much as you'd like White sesame seeds

Instructions to make to make Eggplant and Shishito Peppers Deep-fried and Simmered

1. Chop the eggplant into chunks. Sprinkle with salt to release the moisture. Pierce several holes in the shishito with a toothpick.
2. Combine all the ★ ingredients in a sauce pan and bring to a boil before turning off the heat.
3. Wipe off the moisture on the eggplant well using paper towels. Deep fry until they're a golden color, then set aside. Next, deep fry the shishito.
4. Add the eggplant and shishito to the center of the sauce pan. Bring to a boil again, before turning off the heat and allowing it to cool in the pan.
5. When it's cooled off, arrange on a plate. Garnish with sesame seeds, grated daikon, or shichimi spice if you wish, and it's ready to eat.

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