Deep Fried Eggplant
Nasu no agebitashi is a vibrant and flavourful dish made with tender deep fried eggplant soaked in a rich dashi broth. This addictive side dish is packed with flavour and can be made with a variety of different vegetables!
Nasu no Agebitashi
what you'll need:
» shishito peppers (optional)
» dashi broth
» soy sauce
» dry chilli pepper
for deep frying
» grated daikon
Add the dashi, soy sauce, mirin, sugar and finely sliced chilli pepper to a sauce pan. Heat on medium and allow to boil for 1 minute. Remove from the heat and allow to cool.
Wash and dry the eggplant, cut off the tops and cut in half lengthways. Score the skin sides and cut in half horizontally.
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.
Place a sieve over a heat-proof bowl and place the fried eggplant and peppers inside. Pour freshly boiled water over them to remove the excess oil.
Marinate the eggplant and shishito peppers in the broth we made earlier. Chill in the fridge for 30 minutes.
Transfer to a serving bowl and top with grated daikon and finely sliced spring onion. Enjoy!
FULL RECIPE »
See the full post for more information plus substitutes and additional ingredient ideas!
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