Nasu no Agebitashi (Fried Eggplant in Dashi Broth)

Add 100 ml dashi stock, 1 tbsp soy sauce, 1 tbsp mirin, ¼ tsp sugar, and 1 dried red chili pepper to a small saucepan. Place on the stove on medium heat and bring it to a boil. Allow it to boil for 1 minute, then remove it from the heat and leave to cool.
Wash 200 g eggplant(s) and cut off the stems. Cut in half lengthways and make shallow, diagonal slices across the skin side. (Each incision should be about ½ cm apart.)
If you have small eggplants, cut them in half horizontally. If you have longer eggplants, cut them into thirds or quarters.
Heat your oil to 170 °C (338 °F) and add the eggplant with the skin side facing down, fry for 1 min on each side. Fry 20 g shishito peppers for 1 minute.
Remove the eggplant and shishito peppers from the oil and transfer to colander. Place the colander either in the sink or in a large heat proof bowl and pour boiling water over it to wash off the excess oil.
Transfer the eggplant and shishito peppers to the agebitashi broth and leave to cool. Once cool, chill in the refrigerator for at least 30 minutes.
Dish up and serve with 1 tbsp grated daikon radish and 1 tbsp finely chopped green onions.
Enjoy!