Monday, October 1, 2012

Tosa’s Autumn Recipe

   Eggplants harvested in autumn are especially tasty as the Japanese proverb “Aki-nasu wa yome ni kuwasuna (Don’t feed autumn eggplants to your wife)” represents and their production volume in Kochi is ranked number one in Japan.
   Here is a simple recipe with eggplants below. Please enjoy cooking at home.
Stewed eggplant
   Three or four medium-size eggplants
   Frying oil – as much as needed
   ☆ 120ml soup stock
   ☆ 40ml soy sauce
   ☆ 30g sugar
   ☆ 2 tsp cooking sake
   ☆ 1 chili pepper
1) Cut off the stem of the eggplants and cut them into bite-size pieces.
2) Dry eggplants and deep-fry them in oil.
3) Put all seasonings in a pot and bring to a boil. Remove from heat. Drain the oil off eggplants and put them in the seasoning while still hot. After a little while, turn the eggplants over.
4) Let cool and serve.

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