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大きな賀茂なすが手に入ったので揚げ浸しを作りました。
I got some large Kamo eggplants so I made a deep-fried dish with them.
Kamo eggplant is a traditional vegetable from Kyoto.

万願寺唐辛子を添えましょう。
Garnish with Manganji peppers.
Manganji peppers are a type of sweet Japanese chili pepper,
known for their mild flavor and thick, juicy flesh.
They’re often grilled, stir-fried, or deep-fried and are a popular ingredient in summer dishes.

賀茂なすは４等分の輪切りにします。
Slice the Kamo eggplant into 4 equal slices.

油で素揚げしますが、今回のなすは大きいので油が通るようにお箸で事前に穴を
開けておきます。
なすが揚がったら万願寺唐辛子も素揚げします。
We’ll deep-fry them in oil, but since the eggplants we’re using are quite large,
we’ll poke holes in them with chopsticks first so the oil can penetrate more easily.
Once the eggplant is done frying, deep-fry the Manganji peppers in the same oil.

お椀になすと唐辛子を入れ、出汁をかけて、
大根おろしを添えたら完成です。
Place the eggplant and chili peppers in a bowl, pour the broth over them,
garnish with grated daikon radish, and it’s ready to serve.