Japanese Fried Eggplant with Grated Yam
Crispy fried eggplant topped with silky grated Japanese yam creates a comforting dish full of delicate umami. Enjoy it with ponzu or mentsuyu for a simple yet elegant Japanese side dish.
What to drink with it
If you love eggplant, this is a recipe you'll want to make again and again. The contrast between crispy fried eggplant and cool, silky grated Japanese yam is incredibly satisfying.
Finish it with freshly grated ginger, bonito flakes, and your favorite sauce such as mentsuyu or ponzu. It's simple enough for everyday meals, yet elegant enough to serve as an appetizer with sake.
What you'll need
- 2 Japanese eggplants
- 100 g Japanese yam (nagaimo)
- Vegetable oil for frying
- Bonito flakes
- 1 piece fresh ginger, grated
- Sliced green onion
- Shichimi chili pepper (optional)
- <Sauce>
- Mentsuyu (2x concentrated), ponzu, or your favorite Japanese sauce
How to make it
Cut the eggplants into 2 cm (¾ inch) thick rounds, soak them in water for 10 minutes, then pat them completely dry. Grate the Japanese yam and set aside.
Heat about 2 cm (¾ inch) of vegetable oil in a frying pan to 170°C (340°F). Fry the eggplant for about 3 minutes, turning occasionally, until both sides are golden brown and tender. Drain on paper towels.
Arrange the fried eggplant on a serving plate and spoon the grated yam over the top. Finish with bonito flakes, freshly grated ginger, sliced green onion, and shichimi chili pepper if desired. Drizzle with mentsuyu or ponzu before serving.
Tips
- For extra flavor, let the fried eggplant soak in mentsuyu or ponzu for a few minutes before serving.
- You can also season the grated yam with a little dashi for a richer, more authentic Japanese flavor.
- Serve immediately while the eggplant is warm and the grated yam is cold for the best texture contrast.
What to drink with it
