Japanese Eggplant Tatsuta Age
Crispy on the outside and tender inside, this Japanese eggplant tatsuta age is seasoned with shiro dashi for plenty of savory umami. A quick and easy side dish that pairs especially well with rice and sake.
Eggplant becomes wonderfully rich and tender when cooked with oil, making it perfect for tatsuta age. In this easy recipe, the eggplant is marinated in shiro dashi before being coated with potato starch and shallow fried until crisp and golden.
The thin, crunchy coating gives way to soft, juicy eggplant packed with savory dashi flavor. Serve it freshly cooked with sliced green onions and, if you like, a sprinkle of shichimi chili pepper for a simple Japanese appetizer that is hard to stop eating.
What you'll need
- 3 Japanese eggplants
- 4 tbsp shiro dashi
- Potato starch, as needed
- Sliced green onions, as needed
- 4 to 5 tbsp neutral cooking oil
How to make it
Cut the eggplants into irregular bite sized pieces. Place them in a bowl with the shiro dashi, toss well, and let marinate for about 20 minutes.
Coat the marinated eggplant thoroughly with potato starch. Heat 4 to 5 tablespoons of oil in a frying pan and shallow fry the eggplant until crisp and golden on all sides. Cook in two batches if necessary to prevent the pieces from sticking together.
Drain off any excess oil, transfer to a serving plate, and finish with sliced green onions. Sprinkle with shichimi chili pepper if desired.
Tips
- Let the eggplant marinate for the full 20 minutes so the shiro dashi flavor reaches the center.
- Coat every surface generously with potato starch for a crispier crust.
- Avoid overcrowding the pan. Frying in two batches helps keep the coating intact and gives each piece a better golden crust.
What to drink with it
