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Easy Eggplant Japanese fried chicken (karaage) - Recipe Video

A simple and easy to understand recipe video shows how to make Easy Eggplant Japanese fried chicken (karaage).
The crunchy batter goes well with the melty eggplant's texture. If you like, you can add/change to grated ginger or soy sauce for the seasoning. You can also add curry powder to the batter to enjoy the taste. This is a dish that eggplant can shine. Please give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Eggplant
    2
  • Noodle soup base (Mentsuyu)
    2 tbsp
  • Chicken soup stock (powder, cube, liquid)
    1 tsp
  • Cake flour (Pastry flour)
    2 tbsp
  • Starch
    2 tbsp
  • Frying oil
    as needed
  • Salt and pepper mix
    a pinch

How to make

  1. 1. Remove the stem from eggplants, cut diagonally into 0.8-inch width, add it in a bowl, add noodle soup base (mentsuyu) and chicken soup stock powder and mix, and rest for about 15 minutes.
  2. 2. Mix cake flour (pastry flour) and starch in a bowl, then add Step 1 and mix.
  3. 3. Deep-fry in oil at 170°C (340°F) until golden brown, then remove, sprinkle salt and pepper mix, and it's ready to serve.

Tips for cooking

If the deep-frying temperature is low, it won't be crispy, so please make sure the oil is warm enough to fry. Eggplant is delicious when cut into round slices or lengthwise, but please be careful not to cut it too thick as it will be difficult to soak up the flavors.

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