Ingredients
For the dipping sauce- 120 ml dashi, (Japanese fish stock)
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp grated mooli (white radish), or 1 tsp grated ginger
- 1 aubergine, sliced into thick discs
- 1 sweet potatoes, peeled and sliced into thin discs
- 1 small handful shiitake mushroom
- 1 free range egg yolk
- 250 ml iced water
- 125 g plain flour, plus extra for dusting
- 1/2 tsp bicarbonate of soda
- vegetable oil, for deep frying
Description
Silvana Franco Whips Up A Classic Japanese Restaurant Dish With Seasonal Vegetables And A Light Soy-based Dipping Sauce
UK TV
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