Eggplant and Fresh Black Mushroom Tampula
Ingredients
- 1 Eggplant
- 6 Fresh black muchroom
- 1 Egg yolk
- 1 cup Cake flour
- ½ cup Turnip, mashed
Ingredients A:
- 1 Dried seaweed
- ⅓ cup Soysauce
- ¼ cup Wine
- ¼ cup Sugar
- 2 oz Stock fish
Preparation
- Cut eggplant into 2" long sections, split into half, cut into slices on ⅔ part of eggplant, press lightly into a fan shape, remove stem from black mushroom, carve a star on black side of mushroom.
- Cook “Ingredients A” with 1 cup water, when boiling, drain into a bowl, add ½ cup finly smashed turnip.(This is Japanese Tampula dipping sauce.)
- Beat egg yolk, mix with ¾ cup ice water and flour.
- Heat oil to 180°F, splash a little flour on Eggplant and black mushroom, coat with flour paste, deep fry in hot oil till golden brown, remove and drain, Serve with dipping sauce.