Nasu no Tsumire

Nasu no Tsumire is a delightful Japanese dish featuring deep-fried eggplant patties infused with umami flavors, served with a tangy dipping sauce. This vegetarian alternative is both crispy and savory, making it a satisfying main course.

Ingredients

• Eggplant - 200 grams
• Firm tofu - 150 grams
• Panko breadcrumbs - 50 grams
• Cornstarch - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Green onions - 2, finely chopped
• Dipping sauce (soy sauce - 2 tablespoons, rice vinegar - 1 tablespoon, sesame seeds - 1 teaspoon)

Steps

1. Begin by washing the eggplant and cutting it into small cubes. Sprinkle with a little salt and let it sit for 10 minutes to draw out moisture.
2. In a bowl, crumble the firm tofu and mix it with the drained eggplant cubes, panko breadcrumbs, cornstarch, soy sauce, sesame oil, minced garlic, grated ginger, salt, and black pepper until well combined.
3. Form the mixture into small patties, about 5 cm in diameter. Place them on a plate and refrigerate for 10 minutes to help them firm up.
4. Heat vegetable oil in a frying pan over medium heat. Once hot, carefully add the patties, cooking them in batches to avoid overcrowding.
5. Fry each side for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
6. For the dipping sauce, combine soy sauce, rice vinegar, and sesame seeds in a small bowl.
7. Serve the Nasu no Tsumire warm, garnished with chopped green onions and accompanied by the dipping sauce.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• High in fiber and plant-based protein, promoting digestive health and satiation.

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