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Procedure
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Cut eggplants into 2-inch disks.
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Make several shallow cuts in a checkerboard pattern on surface of each disk.
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Keep the eggplant disks in a bowl of water right before frying.
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In a large deep skillet, bring oil up to 2 inch deep and heat to 340 F. Fry the eggplant disks until getting colored light brown.
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Occasionally turn disks over. Using a small stick, check to see if the disks get fried.
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Put the fried disks on paper towel draining off oil.
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Bring some Aka Miso sauce on the fried eggplant disks.
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Serve either warm or cold.
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