Nasu no Agebitashi

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Deep Fried Eggplant in Dashi

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!

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Nasu no Agebitashi

Yield

2 servings

Type

Appetizer

Time

50 minutes

Difficulty

Medium

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what you'll need:

» eggplants » shishito peppers (optional) » dashi broth » soy sauce » mirin » sugar » dry chilli pepper » oil for deep frying » grated daikon

Make broth

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.

1

Prepare eggplant

Wash and dry the eggplant, cut off the tops and cut in half lengthways. Score the skin sides and cut in half horizontally.

2

Deep fry

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.

3

Wash

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.

4

Marinate

Marinate the eggplant and shishito peppers in the broth we made earlier. Chill in the fridge for 30 minutes.

5

Serve

Transfer to a serving bowl and top with grated daikon and finely sliced spring onion. Enjoy!

6

See the full post for more information plus substitutes and additional ingredient ideas!