Tosa’s Autumn Recipe

   Eggplants harvested in autumn are especially tasty as the Japanese proverb “Aki-nasu wa yome ni kuwasuna (Don’t feed autumn eggplants to your wife)” represents and their production volume in Kochi is ranked number one in Japan.

 

   Here is a simple recipe with eggplants below. Please enjoy cooking at home.

 

Stewed eggplant
Ingredients
   Three or four medium-size eggplants

   Frying oil – as much as needed
   Seasoning:
   ☆ 120ml soup stock
   ☆ 40ml soy sauce
   ☆ 30g sugar
   ☆ 2 tsp cooking sake
   ☆ 1 chili pepper

 

1) Cut off the stem of the eggplants and cut them into bite-size pieces.
2) Dry eggplants and deep-fry them in oil.
3) Put all seasonings in a pot and bring to a boil. Remove from heat. Drain the oil off eggplants and put them in the seasoning while still hot. After a little while, turn the eggplants over.
4) Let cool and serve.