Nasu Agebitashi

Prepare the dashi soaking liquid: In a small saucepan, combine Dashi stock, Koikuchi shoyu, Mirin, Sake, and Sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the Sugar is fully dissolved. Remove from heat and allow the dashi soaking liquid to cool completely.

Prepare the Japanese eggplant: Wash the Japanese eggplant thoroughly. Remove the green caps and cut each Japanese eggplant in half lengthwise. Score the cut side of each Japanese eggplant deeply in a crisscross pattern, being careful not to cut through the skin. This helps the Japanese eggplant absorb the dashi soaking liquid. Briefly soak the prepared Japanese eggplant in a bowl of water for 5 minutes to prevent discoloration, then pat them very dry with paper towels.

Deep-fry the Japanese eggplant: Heat the Vegetable oil in a deep pot or wok to 170-180°C. Carefully place the dried Japanese eggplant into the hot Vegetable oil, frying in batches if necessary to avoid overcrowding. Fry the Japanese eggplant for 3-5 minutes, turning occasionally, until they are tender and the skin is slightly wrinkled and softened.