Recipe

Namban-nasu Recipe

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Ingredients

2 small fennel bulbs .
Marinade .
2 japanese dried red chili peppers, stemmed & seeded or 1 tsp dried red chili pepper flakes .
1 c rice vinegar .
vegetable oil (for frying) .
1-2 tbsp minced parsley, garnish .
2 tbsps Braggs liquid aminos or soy sauce .
1 tsp salt .
2 Japanese eggplants or 1 small american eggplant .
1 head radicchio .
1/4 c sugar

Directions

Step #1 stem the eggplant & cut lengthwise in quarters.
Step #2 If you are using a large American eggplant, cut it in half crosswise, & then lengthwise into 6 pieces.
Step #3 cut the fennel lengthwise in quarters Trim & cut the radicchio lengthwise in quarters The Japanese dried chili peppers are called akatogarashi.
Step #4 They should be stemmed & seeded.
Step #5 Combine marinade vinegar, sugar, Braggs & salt in pot & bring to boil, stirring.
Step #6 Add chili peppers.
Step #7 Remove from heat.
Step #8 Transfer to flat container & set aside.
Step #9 In a wok, heat 2-inches of the vegetable oil to 350°F In small batches cook by adding the vegetables.
Step #10 They should be ightly golden, about 2 mins.
Step #11 Drain the vegetables well in a colander to remove excess oil.
Step #12 While the vegetables are hot, transfer them to the marinade.
Step #13 Let the vegetables cool in the marinade, then cover the container with plastic wrap & store it in the refrigerator.
Step #14 Garnish just before serving.
Enjoy the Namban-Nasu recipe

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