Okay, so I'm gonna tell ya a story. I was visiting my auntie in Kyoto last spring, and she took me to this tiny, unassuming tempura place tucked away in a narrow alley. The chef, a quiet, elderly gentleman, prepared each piece with such care and precision, it was like watching an artist at work. The star of the show? Eggplant tempura with a sweet and savory miso glaze. It was ethereal ā light, crispy, and bursting with flavor. I knew right then I had to recreate it when I got back home. Its not exactly the same, but pretty darn close.
This recipe captures the essence of that experience, offering a delightful combination of textures and tastes. The crispy, airy tempura batter gives way to the tender eggplant, while the miso glaze adds a layer of umami richness that's simply irresistible. Its like the best of both worlds, ya know? Perfect as an appetizer or a light meal, this eggplant tempura is a guaranteed crowd-pleaser. So go on, give it a shot!
Required Equipments
- Deep Fryer
- Mixing Bowls
- Whisk
- Slotted Spoon
- Wire Rack
- Small Saucepan
Ethereal Eggplant Tempura with Miso Glaze: Frequently Asked Questions
Ethereal Eggplant Tempura with Miso Glaze
Crispy, light eggplant tempura drizzled with a luscious miso glazeāthis recipe brings a touch of Japanese culinary magic to your kitchen. Perfect as an appetizer or a light meal, its easy to make and bursting with flavor. You'll be pleasantly suprised, I promise!
ā³ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
š½ Ingredients
š Instructions
- Begin by preparing the eggplant: Wash the eggplant and slice it into 1/4-inch thick rounds. To remove excess moisture (this is key to crispy tempura!), lightly salt the eggplant slices and let them sit in a colander for about 20 minutes. Pat them dry with paper towels.
- Make the tempura batter: In a mixing bowl, whisk together the tempura flour, cornstarch, and baking powder. Gradually add the ice-cold water while whisking gently. Don't overmix! The batter should be slightly lumpy; overmixing develops gluten, leading to a less crispy tempura. Add the ice cubes to the batter to keep it cold ā cold batter is essential!
- Prepare the miso glaze: In a small saucepan, combine the miso paste, soy sauce, mirin, sake, and sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the glaze thickens slightly. This usually takes about 5-7 minutes. Be careful not to burn it!
- Heat the oil: Fill a deep fryer or a large pot with about 3 inches of vegetable oil. Heat the oil to 325-350Ā°F (160-175Ā°C). Use a thermometer to ensure the temperature is accurate.
- Dip and fry: Dip each eggplant slice into the tempura batter, ensuring it's fully coated. Gently lower the battered eggplant into the hot oil, a few pieces at a time to avoid overcrowding. Fry for about 2-3 minutes per side, or until golden brown and crispy.
- Drain and glaze: Remove the tempura from the oil using a slotted spoon and place them on a wire rack to drain excess oil. While still hot, brush the eggplant tempura with the miso glaze. Make sure to coat them evenly for maximum flavor!
- Serve immediately: Garnish with sesame seeds and chopped scallions. Serve the eggplant tempura immediately while it's still hot and crispy. It's best enjoyed fresh!
š Notes
- For an extra crispy texture, try double-frying the tempura. Fry it once at a lower temperature (300Ā°F) for about 3 minutes, then again at a higher temperature (350Ā°F) for 1-2 minutes.
- Don't skip the salting step! It helps remove excess moisture from the eggplant, preventing it from becoming soggy during frying.
š Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 12g
Carbohydrates: 30g
Fiber: 4g
Calcium: 30mg
