NASU FURAI /DEEP-FRIED EGGPLANTS WITH BREAD CRUMBS

     Eggplant or Aubergine or Brinjal or Nasu in Japanese is a very popular vegetable in Japan. Many names for a simple, yet versatile vegetable. It can be cooked in many styles.  Almost all cuisines have a special dish with Eggplants.  Their meaty texture and the awesome taste of the vegetable is highly remarkable (according to me...)  As for the BRINJALS – it’s one of my favourites and I never get tired of it!!!
     Nasu Furai literally means fried-eggplants in Japanese.  Eggplants are dipped in a light batter, made of flour, starch, eggs, baking soda and spices mixed in cold water. Tempura batter is traditionally mixed in small batches and often kept cold by adding ice.  The secret behind keeping the batter cold is to get fluffy and crispy tempura structure when cooked.
     Nasu Furai is a simple recipe with simple ingredients, easily available in our pantry.  This is very simple appetizer which can be quickly prepared.  Recently, when we dined in a Japanese restaurant, we happened to try this dish.  The eggplants were deep-fried and finally tossed with chicken floss. It was absolutely delicious that I wanted to try it out immediately. As I didn't have chicken floss, I tried the recipe with bread crumbs and here it is with a few changes here and there.

Cuisine - Japanese
Course - Starters, Side Dish
Spice Level - Low
Difficulty - Low
Serves - 2 -3
Author - SM


Preparation Time - 10-15 Minutes
Cooking Time - 8 -12 Minutes

INGREDIENTS :

Eggplants - 250 Gms
Bread  Crumbs - 1 Cup
Oil -  for Frying

For Tempura:

Egg - 1 No.
All-Purpose Flour - 3/4 Tspn
Corn/ Potato starch - 1/4 Tspn
Salt - To Taste
Ice Cold Water - as Required
Red Chilli Powder/White pepper powder - 1 Pinch (optional)

METHOD : 

• Trim the tops from the Eggplants and slice them into halves. Then cut them into thin strips
• Soak the Eggplant in cold water mixed with a pinch of salt for about 10 minutes.
• Make a batter with the ingredients mentioned under 'for tempura' in ice cold water and mix well.
• Dip the Eggplant strips into the batter and then coat them with breadcrumbs.
• Quickly transfer them into hot oil and fry them until they were golden. 
• Turn over the Eggplants once, in the oil so that they are evenly fried on both the sides.
• These don’t take long to cook.
• Allow Nasu Furai to drain on a paper towel.
• Serve Nasu Furai Hot.

For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

NOTES :

• Use ice cold water to mix the batter.
• This makes Nasu-furai crispy.
• Can use chicken floss instead of breadcrumbs.
• If using chicken floss, fry the eggplants dipped in tempura and finally toss them in chicken floss.