Tortang Talong Tempura (TTT)

Ingredients

• 2 large eggplants (talong)

• Salt and pepper to taste

• Cooking oil for frying

• Optional toppings: Toasted garlic, chopped tomatoes, onions, and/or cooked ground meat (pork or beef)

Tentsuyu sauce:

• ½ cup|125 ml dashi stock

• 2 tablespoons mirin

• 2 tablespoons soy sauce

• Freshly grated and drained daikonf

• Freshly grated ginger

Tempura batter: (See package instruction)

• In a medium bowl, whisk together the batter with 1 cup|250 ml cold water until there are no dry spots, taking care not to overmix.

Instructions:

1. Grill the Eggplants:

• Preheat a grill or stovetop flame.

• Prick the eggplants with a fork in several places to prevent them from bursting while cooking.

• Grill the eggplants, turning occasionally until the skin is charred and the flesh is soft. This usually takes about 10-15 minutes.

• Once cooked, let the eggplants cool slightly.

1. Peel and Flatten the Eggplants:

• Peel off the charred skin of the eggplants, leaving the stems intact.

• Flatten the eggplants with the back of a fork or spoon. You want to create a flat surface.

1. Season the Eggplants:

• Sprinkle a bit of salt over the flattened eggplants to taste.

1. Assemble the Tortang Talong:

2. Heat 2-inches of oil in a large saucepan until a deep-fry thermometer reads 335°F.

3. Cook until the bottom is golden brown, then carefully flip it using a spatula to cook the other side.

4. Top it with toasted garlic and serve it hot with rice and your favorite dipping sauce.

Tetsuyu sauce:

In a small saucepan, whisk together the dashi, mirin, and soy and cook for 2 minutes over medium heat. Cool completely, then transfer to a small bowl. Dollop the daikon and ginger in the bowl when ready to serve.