- 2 Japanese Italian or Dutch eggplants, or 1 small American eggplant, stemmed and cut lengthwise in quarters
- 2 small fennel bulbs cut lengthwise in quarters
- 1 small radicchio trimmed and cut lengthwise in quarters
- Vegetable oil for frying
- 1 to 2 tablespoons minced parsley for garnish
- 1 cup komezu (rice vinegar)
- 1/4 cup sugar
- 2 tablespoons shoyu (soy sauce)
- 1 teaspoon salt
- 2 akatogarashi (Japanese dried red chili pepper) stemmed and seeded, or 1 teaspoon dried red
- In a medium pot, combine the rice vinegar, sugar, soy sauce and salt, and bring the mixture to a boil, stirring. Add the chili peppers, and remove the pot from the heat. Transfer the marinade to a medium flat-bottomed container, and set it aside.
- Stem and cut your eggplant lengthwise into quarters. (If you are using a large American eggplant, cut it in half crosswise, and then lengthwise into 6 pieces.) Also cut your fennel bulbs and radicchio lengthwise into quarters.
- In a large, deep pot or a wok, heat 2-inches of the vegetable oil to 350 degrees Fahrenheit. Add the vegetables and cook in small batches until lightly golden, about 2 minutes. Drain the vegetables well in a colander to remove excess oil.
- While the vegetables are hot, transfer them to the marinade. Let the vegetables cool in the marinade, then cover the container with plastic wrap and store it in the refrigerator.
- When ready to serve, garnish the vegetables with minced parsley.
Tips/TechniquesThis segment appears in show #2725.
Recipe courtesy of Hiroko Shimbo
© 2002 Hiroko Shimbo