Deep-fried Eggplant 　　　(Nasu no Agedashi)
4 egg plant (nasu)
150g daikon radish
3 okura> (okura)
salad oil (sarada-yu)
	1 cup bonito soup (dashi)			nasu
	2 1　 tbsp light soy sauce (usukuchi) 　3
	2 1　 tbsp mirin 　3
1. Bring the bonito soup, light soy sauce and mirin to a boil. 2. Cut the stem of egg plant and wash. Soak in water to remove harshress from egg plant. 3. Drain off the water of egg plant and get rid of the excess moisture using paper towel. Deep-fry the egg plant without batter. Then make an incision. 4. Wash daikon raddish and grate. Wash okura, boil and slice thin. 5. Place the fried egg plant in individual bowl and pour the sauce. Put the grated daikon radish and okura on the top. Serves 4