Culinary Workshop - Culinary Art - Aug. 2017
Ingredients
| Eggplant | 2 pieces ... Cut diagonally into 1.5 cm slices, make partial cuts about two-thirds deep, and soak in water. |
| Cherry Tomatoes | 4 pieces ... Remove stems, scoop out seeds, and hollow them out. |
| Ground Pork | 100g |
| Minced Green Onion | 1 tbsp |
| Grated Ginger | 1 tsp |
| Frying Oil | As needed |
Seasonings
| Salt | A pinch |
| Sesame Oil | 1 tsp |
| Potato Starch | Just under 1 tsp |
Batter
| Flour | 6 tbsp |
| Potato Starch | 2 tbsp |
| Cold Water | 120ml |
Sweet Vinegar Sauce
| Soy Sauce | 1 tbsp |
| Mirin | 1/2 tbsp |
| Sugar | 1/2 tbsp |
| Vinegar | 2 tsp |
| Water | 2 tbsp |
| Potato Starch | 1/2 tsp |
| Water | 1 tbsp |
Instructions
- Mix the ground pork, green onion, ginger, and
well. - Pat dry the eggplant and tomato, and dust the inner sides with flour.
- Stuff the eggplant slices with the mixture from step 1 and fill the tomatoes as well. Coat everything lightly with flour.
- Dip the prepared items into the lightly mixed batter and deep-fry in oil at 170°C for about 4 minutes.
- Place step 4 on a plate lined with shiso leaves and pour the sweet vinegar sauce over them.