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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 1x

Description

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)


Ingredients

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

Instructions

  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.
    dashi broth for agebitashi
  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.)
    eggplant with scored skin on a wooden chopping board
  3. If you have small eggplants, cut them in half horizontally. If you have longer eggplants, cut them into thirds or quarters.
    Eggplant cut in halves vertically and horizontally on a wooden chopping board
  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.
    frying eggplant and shishito peppers in oil for agebitashi
  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.
    pour boiling water over deep fried eggplant and shishito peppers
  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.
    deep fried eggplant and shishito peppers soaking in dashi broth
  7. Dish up and serve with grated daikon radish and a sprinkle of chopped spring onion.
    Nasu no agebitashi topped with grated daikon and spring onion
  8. Enjoy!
    nasu no agebitashi served in a cream bowl and topped with grated daikon and chopped spring onion

Notes

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

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

Keywords: nasu no agebitashi, nasu agebitashi, eggplant agebitashi, nasu agebitashi recipe, how to make nasu agebitashi, how to make agebitashi, agebitashi recipe, agebitashi eggplant, aubergine agebitashi, deep fried eggplant, vegetable agebitashi,

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