Ultimate Marinated Fried Eggplant
ID: 58276978...
The ultimate recipe for melt-in-your-mouth fried eggplant, soaked in a refreshing, spicy ponzu-based sauce. Serve it with chilled pork shabu-shabu or somen noodles for a satisfying summer meal.
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🍳 Cooking Flow
Score the eggplants and pat them dry thoroughly. → Whisk together ponzu, sugar, and doubanjiang to make the marinade. → Quickly boil the pork in salted water and let it cool. → Pan-fry the eggplants skin-side down, drain the excess oil, and soak them in the marinade while hot. → Serve alongside chilled pork shabu-shabu or somen noodles to finish.
Cooking Steps
Brief Cooking Order
Score the eggplants and pat them dry thoroughly. → Whisk together ponzu, sugar, and doubanjiang to make the marinade. → Quickly boil the pork in salted water and let it cool. → Pan-fry the eggplants skin-side down, drain the excess oil, and soak them in the marinade while hot. → Serve alongside chilled pork shabu-shabu or somen noodles to finish.
Introduction
The ultimate recipe for melt-in-your-mouth fried eggplant, soaked in a refreshing, spicy ponzu-based sauce. Serve it with chilled pork shabu-shabu or somen noodles for a satisfying summer meal.
Step 1
Trim the stems off the eggplants and cut them in half lengthwise. Leaving 1-2cm at the top, make fine vertical decorative scores.
Step 2
Thoroughly wipe the surface moisture of the eggplants with a paper towel.
Step 3
In a storage container, mix the ponzu (120ml), sugar (4 teaspoons), and doubanjiang (1 1/3 teaspoons) to create the marinade.
Step 4
Bring a pot of water to a boil, add 1% salt, and boil the pork slices one by one. If using pork leg, lift them out after 40-50 seconds, spread them on a tray, and let them cool (you can also chill them in the freezer).
Step 5
Pour rice oil 1cm deep into a frying pan and heat over medium heat. Place the eggplants skin-side down and pan-fry. Once browned, flip them over and fry thoroughly.
Ingredients List
Important Notes
⚠️ To prevent oil splattering, make sure to wipe the eggplants thoroughly with a paper towel before frying.
💡 When frying the eggplant, place it skin-side down over medium heat to preserve its beautiful purple color.
💡 Since boiling pork too long makes it tough, the secret to a tender finish is to quickly poach the shabu-shabu slices, let them cook through in the residual heat, and chill immediately.
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