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nasu no agebitashi served in a cream bowl and topped with grated daikon and chopped spring onion

Nasu no Agebitashi (Fried Eggplant in Dashi Broth)

  • Author: Yuto Omura
  • Total Time: 50 minutes
  • Yield: 2 portions


How to make rich and flavourful Nasu no Agebitashi (茄子の揚げ浸し) made with deep fried eggplant soaked in a seasoned homemade dashi broth. (Serves 2)


  • 100ml dashi broth
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1/4 tsp sugar
  • 1 dried chili pepper deseeded and thinly sliced
  • 2 Japanese eggplants or similar (approx 200g)
  • 4 shishito peppers (optional)
  • oil for deep frying
  • 1 tbsp grated daikon
  • Chopped spring onion (optional garnish)
  • Shredded perilla leaves (optional garnish)


  1. Add the dashi, soy sauce, mirin, sugar and finely sliced chili pepper to a small sauce pan. Place on the stove on a 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.
  2. Wash the eggplant and cut off the stems. Cut in half lengthways and make shallow, diagonal slices across the skin side. (Each slice should be about 1/2cm apart.)
  3. If you have small eggplants, cut them in half horizontally. If you have longer eggplants, cut them into thirds or quarters.
  4. Heat your oil to 170°C (340°F) and add the eggplant with the skin side facing down, fry for 1 min on each side. Fry the shishito peppers for 1 minute.
  5. 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.
  6. 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.
  7. Dish up and serve with grated daikon radish and a sprinkle of chopped spring onion.
  8. Enjoy!


Store in a sealed container in the refrigerator and consume within 3 days.

NOTE: The nutritional value includes the entire sauce, which we don't drink up in this dish.

  • Prep Time: 5 minutes
  • Chilling Time: 40 minutes
  • Cook Time: 5 minutes
  • Category: Sides
  • Method: Deep fry
  • Cuisine: Japanese

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