Deep frying vegetables

In a recent “Taste of Home” by Sakamoto Tamako for the Daily Yomiuri, Sakamoto writes about her latest cooking adventure.

Sakamoto wrote, “As my second son loves growing vegetables, this summer we have been able to eat cucumbers, cherry tomatoes, eggplants, potatoes and other vegetables, as well as many kinds of herbs, fresh from his garden.”

“Among those vegetables, I was especially impressed with the eggplants, which grew so well and tasted great.”

“There is a saying, “Oya no iken to nasu no hana wa senni hitotsumo mudaganai,” which means, “There never is waste as far as parents’ opinions and eggplant flowers are concerned.” Yes, the flowers almost always grow into tasty eggplants as far as I can tell.”

“One evening during the summer vacation, I was deep-frying some vegetables to cook natsuyasai to butaniku no agebitashi (marinated pork and deep-fried summer vegetables) for dinner. While cooking, I thought of giving some to my friends. I went out to my son’s vegetable garden, picked some eggplants and used them to make extra deep-fry. At that moment, I realized how nice it is to raise organic vegetables in a home garden as we can easily enjoy a healthy diet.”

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