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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	2			-	-	-	-
fennel bulb	2			-	-	-	-
radicchio	1			9.2	1.7919999999999998	0.5720000000000001	0.1
vegetable oil				-	-	-	-
parsley	1 -2	tablespoon	minced	0.0	0.0	0.0	0.0
rice vinegar	1	cup		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
salt	1	teaspoon		-	-	-	-
red chili pepper flake	2	japanese	stemmed seeded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.