Gaji Twigim (v) Recipe
Make Gaji Twigim (v) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggplant and main batter
Seasoning and dredge
Frying oil
Dipping sauce (mentsuyu-style, vegetarian)
Method
Eggplant and main batter
- 1
Prepare eggplants
Wash and trim the eggplants. Cut each long Japanese eggplant into 3–4 pieces about 2–3 inches long (bite/hand-size). If eggplants are thicker, halve lengthwise. Score the cut surfaces lightly in a crisscross pattern to increase surface area and crispness.
- 2
Salt and rest
Place eggplant pieces in a bowl, sprinkle 1/2 tsp salt evenly, toss, and let sit 10–15 minutes. This draws out excess moisture and reduces bitterness. After resting, pat pieces dry with paper towels.
- 3
Make batter
In a medium bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tbs rice flour (if using), 1/2 tsp baking powder and 1/2 tsp salt. In a separate small bowl lightly beat 1 egg. Add the beaten egg to 1 cup iced sparkling water, stir briefly to combine. Pour wet ingredients into dry and mix gently with chopsticks or a fork—do not overmix; small lumps are fine. Keep the batter cold by placing the bowl over an ice bath or in the refrigerator until ready to fry.
Seasoning and dredge
- 4
Season eggplant
After patting eggplant dry, sprinkle the pieces with the remaining 1/4 tsp salt and 1/4 tsp black pepper, tossing gently to coat.
- 5
Dredge
Lightly dust each eggplant piece in the additional 1/2 cup all-purpose flour, shaking off excess. This helps the batter adhere.
Frying
- 6
Heat oil
Pour about 1"–2" (roughly 1 cup for a small pot) of neutral oil into a medium saucepan or deep skillet. Heat on medium-high until the oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small batter dollop—if it sizzles and rises slowly, it's ready.
- 7
Fry eggplant in batches
Working in small batches (2–4 pieces depending on pot size), dip each floured eggplant piece into the cold batter to coat, letting excess drip off briefly, then gently lower into hot oil. Fry 2–3 minutes, turning once, until batter is pale golden and crisp and eggplant is tender when pierced with a skewer. Do not overcrowd the pan to keep oil temperature steady.
- 8
Drain and keep crisp
Remove fried eggplant to a wire rack set over a baking sheet or paper towel-lined tray. Keep in a warm (200°F/95°C) oven if frying multiple batches to maintain crispness.
Dipping sauce (mentsuyu-style, vegetarian)
- 9
Make sauce
In a small bowl combine 3 tbs soy sauce, 2 tbs mirin, 3 tbs water and 1 tsp sugar. Stir until sugar dissolves. Taste and adjust: add a little more water if too salty or a pinch more sugar if too sharp.
- 10
Finish and serve
Transfer sauce to a small serving dish and top with grated daikon and sliced scallion if using. Serve immediately with hot, crispy gaji twigim.