Servings: 4
Japanese eggplant recipe "Agebitashi" 揚げ浸し
Find out the secret and how to make delicious Japanese eggplant recipe "Agebitashi" which no one told you before!
Ingredients
- 1 eggplant
- 1 cup dashi *1
- 3 tbsp soy sauce *2
- 2 tbsp mirin *3
- 1 tbsp sugar
- 1 tsp grated ginger for garnigh optional
- 1 leaf green shiso leaf optional
- 3 cups vegetable oil for deep frying
Instructions
Soaking Sauce
- Place one cup of the dashi stock, soy sauce, mirin, and sugar in a saucepan over medium-high heat, bring it to a boil and then turn the heat off and set aside.
Deep frying Eggplant
- Cut the tops off the eggplant then cut the eggplant in half lengthways.
- Score the eggplant skin diagonally in 0.2 inch (5mm) intervals.
- After scoring the skin cut the eggplant halves in half again lengthwise.
- Soak the cut eggplant pieces in water for 10 min.
- Heat enough oil to cover the pieces of eggplant in a deep frying pan.
- Pat dry any moisture from the eggplant pieces with a paper kitchen towel.
- Deep fry the eggplant pieces for 2-3 minutes.
- Remove the eggplant pieces from the oil and put them onto paper kitchen towels layered on a wire rack.
- Soak the eggplant pieces in the prepared sauce in a container for a minimum of 1 hour.
- Garnish with grated ginger and chopped shiso leaf before serving.
Notes
*1 I used Umami dashi pack, if you are going to use this too, instructions are in the above post, or you can make it from scratch following this recipe, or following your instant dashi pack instructions.
*2, 3 If you don't have soy sauce, see substitution options in "Japanese food substitution"
Nutrition
Calories: 71kcal, Carbohydrates: 14g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1015mg, Potassium: 343mg, Fiber: 4g, Sugar: 9g, Vitamin A: 29IU, Vitamin C: 3mg, Calcium: 31mg, Iron: 1mg