Nasu no Agebitashi (Fried Eggplant in Dashi Broth)
Nasu no Agebitashi is a vibrant and savory dish made with deep-fried eggplant soaked in a rich dashi broth. This addictive side dish is packed with flavor and can be made with a variety of different vegetables!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 ml dashi stock
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp mirin
- ¼ tsp sugar
- 1 dried red chili pepper (deseeded and thinly sliced)
- 2 eggplants (medium size)
- 6 shishito peppers (optional)
- cooking oil (for deep frying)
- 1 tbsp grated daikon radish (daikon oroshi)
- finely chopped green onions (optional garnish)
Instructions
- 1
Add 100 ml dashi stock, 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, ¼ tsp sugar, and 1 dried red chili pepper to a small saucepan. Place on the stove on 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 2 eggplants and cut off the stems. Cut in half lengthways and make shallow, diagonal slices across the skin side. (Each incision should be about ½ cm 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 (338 °F) and add the eggplant with the skin side facing down, fry for 1 min on each side. Fry 6 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 1 tbsp grated daikon radish (daikon oroshi) and finely chopped green onions.
- 8
Enjoy!