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Japanese Fried Eggplant
INGREDIENTS
For Sauce
- 3/4 cup dashi
- 1 tablespoon hatcho miso
- 2 tablespoon oyster sauce
- 1 tablespoon mirin
- 2 teaspoons potato starch
For Eggplant
- oil for frying
- 450 grams Japanese eggplant
For Stir-fry
- 1 tablespoon vegetable oil
- 10 grams garlic (grated)
- 5 grams ginger (grated)
- 40 grams scallion stems (finely minced)
- 140 grams ground pork
- 1 tablespoon rayu (chili oil)
- scallion greens (chopped for garnish)
*Recipe on video and text may differ from each other!
How to cook Japanese Fried Eggplant:
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