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Japanese Eggplant Tempura with Dipping Soy Sauce
ASIAN IN AMERICA14Ingredients
25Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 whole asian eggplants (thinly sliced, diagonal; from Asian markets; or use regular aubergines sliced in 2-inch length pieces)
- 1/2 cup vegetable oil (for deep-frying)
- 1 cup all-purpose flour
- 1 Tbsp. cornstarch
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 whole egg (chilled)
- 3/4 cup ice cold water
- 1/3 cup dashi stock (Hondashi, from Asian markets)
- 3 Tbsp. Japanese soy sauce
- 2 Tbsp. sake
- 2 tsp. sugar
- 1 Tbsp. daikon radish (grated, liquid squeezed off)
- white rice (steamed jasmine, for serving)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat2.5g13% |
| Trans Fat1g |
| Cholesterol55mg18% |
| Sodium940mg39% |
| Potassium125mg4% |
| Protein7g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber1g4% |
| Sugars3g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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