Cut the eggplants in half lengthwise and score in a cross-hatch pattern on the skin side, to just about halfway through.If using, score the shishito pepper in one line lengthwise.
Heat 1-2 inches of oil in a heavy-bottomed pot or deep frying pan, to about 360 degrees Farenheit (180 degrees Celsius). Add the eggplant (and shishito) and deep fry about 3 minutes, turning once. Then place on a plate lined with a few paper towels to drain.
Combine the broth ingredients in a saucepan and heat over low until warm. Add the eggplant (and shishito) and let it soak up the flavour for a couple of minutes, turning once. Remove from heat – don’t let it boil!
Place the eggplant (and shishito) on a dish, top with some grated daikon and ginger, drizzle with a little more broth and serve!
Course: Side Dish
Eggplant Agebitashi https://www.oishi-washoku-recipes.com/eggplant-agebitashi January 11, 2016