Namban-Nasu Recipe

Name: Namban-Nasu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Japanese eggplants or 1 small american eggplant; 2 small fennel bulbs; 1 head radicchio; vegetable oil (for frying); 1 -2 tablespoon minced parsley, garnish; 1 cup rice vinegar; ¼ cup sugar; 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce; 1 teaspoon salt; 2 japanese dried red chili peppers, stemmed and seeded or 1 teaspoon dried red chili pepper flakes

Servings: persons

2 Japanese eggplants or 1 small american eggplant
2 small fennel bulbs
1 head radicchio
vegetable oil (for frying)
1 -2 tablespoon minced parsley, garnish
1 cup rice vinegar
¼ cup sugar
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 teaspoon salt
2 japanese dried red chili peppers, stemmed and seeded or 1 teaspoon dried red chili pepper flakes

1
stem the eggplant and cut lengthwise in quarters .
2
If you are using a large American eggplant, cut it in half crosswise, and then lengthwise into 6 pieces.
3
cut the fennel lengthwise in quarters
4
Trim and cut the radicchio lengthwise in quarters
5
The Japanese dried chili peppers are called akatogarashi.
6
They should be stemmed and seeded.
7
Combine marinade vinegar, sugar, Braggs and salt in pot and bring to boil, stirring.
8
Add chili peppers.
9
Remove from heat.
10
Transfer to flat container and set aside.
11
In a wok, heat 2-inches of the vegetable oil to 350F In small batches cook by adding the vegetables.
12
They should be ightly golden, about 2 minutes.
13
Drain the vegetables well in a colander to remove excess oil.
14
While the vegetables are hot, transfer them to the marinade.
15
Let the vegetables cool in the marinade, then cover the container with plastic wrap and store it in the refrigerator.
16
Garnish just before serving.

100

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Japanese eggplants or 1 small american eggplant, 2 small fennel bulbs, 1 head radicchio, vegetable oil (for frying), and more.

Yes, Namban-Nasu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Namban-Nasu

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