Tempura Eggplant Recipe

Trim and slice

Wash the eggplants and remove the stem ends. For Japanese eggplants: cut into 3–4 inch lengths, then halve lengthwise or cut on a slight diagonal into 1/4–1/2 inch thick slices. For globe eggplant: cut into 1/2 inch rounds or 3–4 inch long strips. Aim for uniform thickness for even frying.

Salt and sweat (optional for large eggplants)

Lay slices in a single layer on a rack or paper towel. Sprinkle both sides lightly with fine sea salt (about 1 tsp total). Let sit 15–20 minutes to draw out bitterness and excess moisture, then rinse briefly under cool water and pat very dry with paper towels. If using smaller Japanese eggplants (mild), you can skip the salting step; just pat dry thoroughly.

Prepare frying oil

Pour neutral frying oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches (approximately 3–4 cups). Heat the oil over medium-high heat until it reaches 350°F–360°F (175°C–182°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise immediately without browning too quickly.

Make the batter

In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tablespoons rice flour (if using), and 1/2 tsp salt. In a separate bowl whisk the lightly beaten egg with 3 tablespoons ice-cold sparkling water. Add a couple of ice cubes to keep the liquid very cold. Pour the egg mixture into the dry ingredients and stir briefly with chopsticks or a fork: do not overmix — a few lumps are fine. Keep the batter chilled (place the bowl in a larger bowl of ice if necessary).

Coat and fry eggplant

Working in small batches (3–5 pieces at a time depending on pan size), dust each eggplant slice lightly with a tablespoon of additional flour (or cornstarch) to help the batter stick. Dip each piece into the batter, letting excess drip off, and gently lower into the hot oil. Fry until the batter is crisp and pale golden, about 2–3 minutes per side depending on thickness. Avoid overcrowding the pan to keep the oil temperature steady. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels.

Maintain oil temperature

If oil temperature drops below 320°F, let it return to 350°F before adding more. If pieces brown too quickly, reduce heat slightly. After each batch, blot any excess oil with paper towels if desired.

Make the sauce

In a small saucepan combine 1/2 cup prepared dashi, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sugar. Warm gently over low heat just until the sugar dissolves and the sauce is fragrant. Do not boil. Remove from heat and let cool slightly. Alternatively, mix ingredients in a bowl if using cold dashi.

Prepare garnishes

Grate 2 tablespoons daikon and squeeze out a little excess liquid; place a small mound in a shallow dish or individual dipping bowls. Add thinly sliced scallion and a small pinch of shichimi togarashi or toasted sesame seeds if using. Spoon the tentsuyu into serving bowls and top with grated daikon and scallion.

Serve

Serve the tempura eggplant immediately while hot and crisp alongside the tentsuyu for dipping. Recommend placing fried pieces on a wire rack so they remain crisp. Leftovers can be briefly re-crisped in a 375°F (190°C) oven for 5–7 minutes but are best eaten right away.