Eggplant and Shishito Peppers Deep-fried and Simmered

Eggplant and Shishito Peppers Deep-fried and Simmered

This is an easy side dish when the dinner table is lacking something.
It keeps well in the fridge so you can make extra!
It's delicious chilled, so it's good in bento.

Ingredients: 2 servings

2 small
Shishito peppers
1 cup - 200 ml
★Dashi stock granules
1 teaspoon
1/2 teaspoon
1 tablespoon
★Soy sauce
1 1/2 tablespoons
White sesame seeds
if you have some, add as much as you'd like


1. Chop the eggplant into chunks. Sprinkle with salt to release the moisture. Pierce several holes in the shishito with a toothpick.
2. Combine all the ★ ingredients in a sauce pan and bring to a boil before turning off the heat.
3. Wipe off the moisture on the eggplant well using paper towels. Deep fry until they're a golden color, then set aside. Next, deep fry the shishito.
4. Add the eggplant and shishito to the center of the sauce pan. Bring to a boil again, before turning off the heat and allowing it to cool in the pan.
5. When it's cooled off, arrange on a plate. Garnish with sesame seeds, grated daikon, or shichimi spice if you wish, and it's ready to eat.

Story Behind this Recipe

This is my mom's recipe.
It's great in bento, or goes well with drinks.
It's a side dish for when you want something extra.
It also keeps well in the fridge.