Sign up the Essentials of Japanese Cuisine – August 21-25 – at International Culinary Center, New York City http://www.internationalculinarycenter.com/new-york-campus/amateur-classes-ny/essentials-of-japanese-cuisine-with-hiroko-shimbo/. You will learn how to prepare this yummy Japanese summer time eggplant dish, and find out why I pour boiling water over just-deep-fried eggplant.
The dish is called Nasu no Age-ni. It is one of the most popular eggplant dishes in Japan, in which eggplant is cut into pieces, deep-fried, then, quickly simmered in flavored broth and chilled. The resulting eggplant, which retains deep purple color, is flavorful, creamy and cooling our body.