Crisp eggplant yasai itame
SERVES 4 // PREP TIME 15 MINS // COOK 20 MINS
35 gm (¼ cup) plain flour
2 eggs, lightly beaten
75 gm (1 cup) panko crumbs 2 eggplants (300gm each), cut lengthways into 1.5cm-thick slices Vegetable oil, for shallow-frying Shichimi togarashi, sliced spring onions and bean sprouts, to serve YASAI ITAME
1 tbsp vegetable oil
1 onion, cut into thin wedges 2 bunches of mixed Dutch carrots,
peeled and thinly sliced lengthways ¼ Savoy cabbage (about 200gm), shredded 4 spring onions, trimmed and cut into 6cm lengths 250 gm snow peas, trimmed and halved 60 ml (¼ cup) soy sauce 60 ml (¼ cup) vegetarian oyster sauce 2 tbsp barbecue sauce 1 Place flour in a bowl, season to taste and mix to combine. Place eggs in a separate bowl. Place panko crumbs in a third bowl. Dust eggplant in flour. Dip into egg and panko crumbs to coat.
2 Heat 3cm oil in a large frying pan over medium-high heat. In two batches, add eggplant and cook, turning occasionally, until golden and crisp (4-6 minutes). Drain on paper towel and repeat with remaining eggplant; keep warm. Drain excess oil from pan and wipe clean.
3 For yasai itame, return pan to high heat and add oil. Add onion and carrots and cook, stirring frequently, until starting to turn golden (4 minutes). Add cabbage, spring onion, snow peas and cook, stirring frequently until just tender (2 minutes). Combine soy, oyster and barbecue sauce in a small bowl. Add half to pan with 60ml water and cook until just coated (2 minutes).
4 Divide stir-fry between plates. Top with eggplant and drizzle with reserved sauce. Sprinkle with shichimi togarashi, spring onions and bean sprouts.