Japanese Eggplant Salad (version II)

8 large japanese eggplants
1 quart canola or peanut oil
4 tablespoons soy sauce (preferably japanese)
2 tablespoons mirin
2 tablespoons rice vinegar
6 tablespoons finely grated daikon (giant white radish)
3 green onions, finely minced

Cut the calyx off each eggplant. Quarter the eggplants lengthwise, then cut each quarter in half, widthwise.

Pour the oil into a deep, heavy pan; heat to 375 degrees. Add the eggplant, a few pieces at a time (do not crowd the pan), and fry until lightly golden. Remove with a slotted spoon to paper towels to drain and cool.

Mix together the soy sauce, mirin and vinegar; stir in the daikon and green onions, then lightly toss with the eggplant. Serve at room temperature.

Serves 4

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