Namban-nasu

Total Time: 2 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 2 japanese eggplants or 1 small american eggplant
• 2 small fennel bulbs
• 1 head radicchio
• vegetable oil (for frying)
• 1 -2 tablespoon minced parsley, garnish
• 1 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce
• 1 teaspoon salt
• 2 japanese dried red chili peppers, stemmed and seeded or 1 teaspoon dried red chili pepper flakes

Recipe

• 1 stem the eggplant and cut lengthwise in quarters . if you are using a large american eggplant, cut it in half crosswise, and then lengthwise into 6 pieces.
• 2 cut the fennel lengthwise in quarters
• 3 trim and cut the radicchio lengthwise in quarters
• 4 the japanese dried chili peppers are called akatogarashi. they should be stemmed and seeded.
• 5 combine marinade vinegar, sugar, braggs and salt in pot and bring to boil, stirring. add chili peppers. remove from heat. transfer to flat container and set aside.
• 6 in a wok, heat 2-inches of the vegetable oil to 350°f in small batches cook by adding the vegetables. they should be ightly golden, about 2 minutes. drain the vegetables well in a colander to remove excess oil.
• 7 while the vegetables are hot, transfer them to the marinade. let the vegetables cool in the marinade, then cover the container with plastic wrap and store it in the refrigerator.
• 8 garnish just before serving.