Eggplant and Shishito Peppers Deep-fried and Simmered

1. 1

   Chop the eggplant into chunks.

2. 2

   Sprinkle with salt to release the moisture.

3. 3

   Pierce several holes in the shishito with a toothpick.

4. 4

   Combine all the ingredients in a sauce pan and bring to a boil before turning off the heat.

5. 5

   Wipe off the moisture on the eggplant well using paper towels.

6. 6

   Deep fry until they're a golden color, then set aside.

7. 7

   Next, deep fry the shishito.

8. 8

   Add the eggplant and shishito to the center of the sauce pan.

9. 9

   Bring to a boil again, before turning off the heat and allowing it to cool in the pan.

10. 10

    When it's cooled off, arrange on a plate.

11. 11

    Garnish with sesame seeds, grated daikon, or shichimi spice if you wish, and it's ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.