Fried shrimp and eggplant with oyster sauce (Japanese daily recipe)

💗 Fried shrimp and eggplant with oyster sauce

This flavorful Japanese daily recipe features juicy shrimp and tender eggplant stir-fried in a rich blend of oyster sauce, chicken stock powder, and sugar. It's an easy, umami-packed dish that comes together quickly in one pan—ideal for busy weeknight dinners or adding variety to your Japanese home cooking repertoire.

💚INGREDIENTS   3 Serving

12   shrimp
1     eggplant
2 tsp oyster sauce
1 tsp chicken bone stock powder (torigara soup no moto)
1/2  tsp sugar
1  clove of minced garlic


💛DIRECTIONS

1 Peel the shrimp and remove thedigestive tract of the shrimp.Add the shrimp in a mixing bowl.Add sake and salt in a mixing bowl and rub it into the shrimp well.
Dust the shrimp with potato starch.

2  Cut the eggplant into half-moon slices.Add the eggplant into a mixing bowl.Add some water.Soak in 
salt water.Leave it for about 5 minutes.Drain water with a colander.

3 Heat the vegetable oil in a frying pan. Add the minced garlic and the shrimp.Stir-fry until cooked 
through.

4 Add the eggplant and stir-fry.

5 Wipe off the excess oil in the frying pan.

6 Add the oyster sauce and the chicken bone stock powder.Mix together lightly.

7 Arrange the dishes in a serving bowl.

Cut the eggplant into  half-moon slices

Add the  minced garlic nad the shrimp in a frying pan, stir-fry

Finished product