"Fried eggplant and peppers" recipe! “Fried” with a little oil, soup stock, bittersweet peppers

Introducing the recipe for "fried eggplant and peppers". It's a classic Japanese side dish, but you won't get tired of it no matter how many times you eat it, and you'll want to eat it again! This time, it is "fried" with a little oil, so post-treatment is easy.

Deep-fried eggplant and peppers

material

Click here for what to prepare. The standard amount is for 2 to 3 people.

Eggplant 2-3 peppers 3-4 noodle soup 100cc
Water 50cc
Grated ginger (tube is OK) 1/2 teaspoon
Katsuobushi Appropriate amount Oil Appropriate amount

How to make

Eggplant removes calyx and calyx, cuts into easy-to-eat pieces and exposes to water.

[Reference link] How to remove eggplant and calyx


Wash the peppers to remove the calyx and seeds, and cut into pieces that are easy to eat.

[Reference link] How to pick bell pepper calyx and seeds


Heat a little more oil in a frying pan, wipe off the water, add peppers and fry. Please be careful about oil splashes.



Put noodle soup, water and grated ginger in a bowl. Soak the fried eggplant and peppers here while hot.


When the taste is familiar, serve it in a bowl and sprinkle with dried bonito flakes to complete!

What is the taste of deep-fried eggplant and peppers?

Eggplant with plenty of umami soup stock from noodle soup has a juicy texture! The peppers are moist and soft with a moderately crisp feeling, and the bittersweet accent is exquisite. The ginger has a refreshing spiciness that tightens the aftertaste, and even if it has the richness of oil, it can be eaten crisply!


A dish that makes chopsticks unstoppable, fried eggplant and peppers. It's delicious even if you eat it freshly warm, and it's also delicious if you chill it in the refrigerator and eat it, so it's also useful for pre-preparation. Please try this all-purpose side dish that goes well with white rice!