Eggplant Agebitashi
Deep-Fried and Soaked in the Savory Sauce
Japanese cuisine is renowned for its delicate flavors, subtle textures, and unique preparation methods. One such dish that perfectly shows the essence of Japanese cooking is Agebitashi. “Age” means deep-fried, “Bitashi (or Hitashi)” means soaked. This delectable dish features eggplant as the star ingredient, cooked to perfection and complemented by a savory sauce. With just a few ingredients and a little bit of time, you can savor the authentic taste of Japan right at home.
RECIPE
Servings: 2-3
Time: 20 min
Ingredients:
4 pcs eggplant
cooking oil
1 cup water
1/4 cup mentsuyu(Japanese soup base)
2 tbsp mirin
1 tbsp sugar
1 tsp grated ginger
scallions
Instructions:
Begin by removing the stem from each eggplant and then cut them in half. Then score the skin diagonal. (Soak it in the water for 10 minutes if you have time)
In a small pot, combine water, mentsuyu, mirin, sugar and grated ginger. Place the pot on medium heat to warm the mixture. Stir it gently to ensure the flavors are well incorporated.
In a pan, pour cooking oil to a depth of approximately 1/3 to 1/2 inch. Heat the oil over medium-high heat.
Carefully add the eggplant pieces to the pan with the skin side facing down. Fry them until the oil is absorbed by the skin (approximately 2-3 minutes). Flip the eggplant slices to fry the other side until they turn golden brown. Be cautious while flipping to avoid splatters.
Once the eggplant slices are fried to perfection, carefully remove them from the pan and place them on a tray lined with paper towels. The paper towels will help absorb any excess oil.
Remove the eggplant in a tray, pour the prepared sauce mixture over it.
Finely chop the scallions and sprinkle them over the Agebitashi along with sesame seeds.
What is Agebitashi? Frying or grilling vegetables and soaking them in sauce is one of the Japanese cooking techniques. This common method is believed to be started to preserve the vegetables. When you deep-fry them on the process, you call it “Agebitashi”, when you grill them instead, it’s called “Yakibitashi”.
It’s one of the popular summer dishes, since the summer vegetables turn out delightful with this cooking method. Besides the eggplants, there are many vegetables go well for Agebitashi, such as bell peppers, zucchinis, okra, and more.
The harmony of taste, texture, and presentation reflects the principles of Washoku, the traditional Japanese dietary culture recognized as a UNESCO Intangible Cultural Heritage.
Garnish ideas: Garnishes enhance some additional flavors and textures. Try below and find your favorite.
Shiso Leaves: It adds a burst of color and a refreshing herbal note to the dish. Roll up the leaves and thinly slice them to create a beautiful garnish.
Katsuobushi, bonito flakes: Katsuobushi is packed with a full of Umami, and it’s definitely a great addition to this dish.
Daikon Oroshi, grated Daikon radish: It adds up some refreshing taste to the rich flavored Agebitashi.
Citrus zest: A sprinkle of lemon or Yuzu zest over the eggplant adds a subtle citrusy aroma.
Red Pepper Flakes or Shichimi: For those who enjoy a hint of spiciness, it adds a beautiful contrast to the dish, both in terms of color and flavor.
Nori Strips: Thin strips of roasted nori seaweed not only add an Umami flavor but also create an attractive visual element on the plate.
