Equipment
* optional
Ingredients
Pickled Cucumber
- 150 g english cucumber, very thinly sliced
- 30 ml rice vinegar
- 10 g white sugar
- 3 g sea salt
Miso Dressing
- 40 g white miso paste
- 15 ml rice vinegar
- 15 ml mirin
- 15 ml soy sauce
- 10 ml maple syrup
- 10 ml toasted sesame oil
Crispy Aubergine
- 500 g aubergine, cut into irregular 3cm chunks
- 60 g cornstarch
- 500 ml neutral frying oil
- sea salt
Garnish
- 2 spring onions, finely sliced on the bias
- 10 g fresh coriander, leaves picked and roughly chopped
- 5 g white sesame seeds, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 175 kcal
- Protein
- 4 g
- Carbohydrates
- 34 g
- Fat
- 4 g
- Fiber
- 5 g
- Sugar
- 13 g
- Sodium
- 1086 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 424 mg
- Calcium
- 47 mg
- Iron
- 1.1 mg
- Magnesium
- 37 mg
- Phosphorus
- 75 mg
- Zinc
- 0.7 mg
- Vitamin A
- 16 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.13 mg
- Niacin
- 1.1 mg
- Folate
- 35 mcg
- Water
- 162 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the thinly sliced cucumber, 30ml rice vinegar, sugar, and 3g sea salt in a mixing bowl. Toss well and set aside to lightly pickle for at least 15 minutes.
In a small bowl, whisk together the white miso paste, remaining 15ml rice vinegar, mirin, soy sauce, maple syrup, and toasted sesame oil until completely smooth and emulsified.
Place the aubergine chunks into a large bowl. Sprinkle the cornstarch over them and toss vigorously until every piece is generously and evenly coated. Tap off any loose, excess starch.
Pour the neutral frying oil into a wok or deep pan, ensuring there is at least 3cm of depth. Heat the oil to 180C / 350F.
Carefully drop the coated aubergine chunks into the hot oil in batches to avoid dropping the temperature. Fry for 4 to 5 minutes until the exterior forms a rigid, golden crust and the inside is completely tender.
Remove the fried aubergine using a slotted spoon or spider skimmer and transfer to a plate lined with paper towels to drain excess oil. Immediately sprinkle with a small pinch of sea salt while still hot.
Drain the pickling liquid from the cucumbers. Arrange the pickled cucumbers on the bottom of a serving platter, creating a bed for the aubergine.
Pile the hot, crispy aubergine on top of the cucumbers. Drizzle generously with the miso dressing, then scatter the sliced spring onions, chopped coriander, and toasted sesame seeds over the top. Serve immediately to maintain the contrast of crispy and juicy textures.
Chef's Notes
- Cutting the aubergine using a roll-cut technique creates more surface area, resulting in crispier edges and better dressing adherence.
- Do not toss the aubergine with the dressing before plating; the moisture from the miso glaze will instantly destroy the delicate cornstarch crust.
- For an extra punch of umami, you can add half a clove of finely grated fresh garlic or a teaspoon of fresh ginger juice to the miso dressing.
- Potato starch can be used in place of cornstarch for an even lighter, crispier shell, mimicking the classic Japanese karaage technique.
Storage
Refrigerator: 1 day — Aubergine will lose all crispness if refrigerated, though flavors remain good.
Reheating: Reheat aubergine in a 200C oven or air fryer to revive crispness before mixing with dressing.
Troubleshooting
Aubergine is greasy and soggy instead of crispy
Cause: The frying oil temperature was too low, or too many pieces were added at once causing the temperature to crash.
Fix: Cannot be fully fixed once oil-logged, but a quick blast in a very hot oven or air fryer can restore some exterior texture.
Prevention: Fry in small batches and allow the oil to return to 180 degrees Celsius between each batch.
Cornstarch coating falls off in the oil
Cause: The aubergine pieces were too dry when coated, or they were handled too roughly in the oil before the crust could set.
Fix: Cannot be fixed
Prevention: Toss the aubergine in cornstarch right before frying. If the aubergine is extremely dry, a microscopic sprinkle of water before tossing in starch can help it adhere.
Cultural Context
Pairing rich, oily vegetables like aubergine with fermented soy products is a cornerstone of Japanese cooking, famously showcased in dishes like Nasu Dengaku. This recipe modernizes that flavor profile by introducing a textural contrast through deep-frying and a refreshing acidic counterpoint via quick-pickled cucumbers.
