Eggplant Agedashi - Happy Belly After

Ingredients

• 1 tbsp grape seed oil
• 1 large shallot, peeled, about 1 cup
• 1 medium carrot, peeled, cut into chunks
• 5 cloves garlic, peeled
• ¼ cup sake
• 1 tbsp tamari
• 1 tbsp mirin
• 4 dried shiitake mushrooms
• one 2 ” x 1 ” piece of kombu
• salt and pepper to taste
• 3 cups vegetable broth
• 3-4 Japanese eggplant, cut in half lengthwise, then into 2″ pieces
• 3 cups of canola oil
• chopped scallions