We had Agedashi Nasu (deep fried egg plant) in a Japanese restaurant (pic 1), last week, and I felt like I needed to reproduce that asap.
Found a recipe online, gave it a shot (pic 2). Don‘t mind my sloppy plating, please. I crammed way too much into one bowl to look appealing.
So while the taste was nice enough, the coating really bothered me. Recipe said to lightly coat egg plant with corn starch. As you can see in pic 3, the coating was flaky, came off instead of sticking nicely to the egg plant, and there was a slightly starchy taste, and flaky feel to it. It kinda spoiled the result for me, to be honest.
I‘ve been told that the corn starch you get in South East or East Asia is way different/ better than what you get here in Europe. But I feel like that‘s not the only issue. Or should I just try with rice flour or a tempura mixture?
I‘d be grateful for any hints from those of you familiar with preparing this lovely dish. Thanks in advance.
by BCN7585