Japanese Fried Eggplant (Agedashi Nasu)
Japanese Fried Eggplant is one of my family favourites. It is also a popular side dish served in many Japanese restaurants in Sydney. The eggplant melts in your mouth and a simple but flavoursome dashi sauce goes so well with it. It’s great to serve hot, at room temperature, or even cold.For vegetarian version, use konbu dashi (note 2).
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g (0.4lb) thin long eggplants or Japanese eggplants ((note 1))
- Oil for deep frying
- 4 tbsp dashi stock ((note 2))
- 1 tbsp soy sauce
- 1 tbsp mirin
- 4 tbsp finely chopped shallots ((scallions))
- 1 tsp grated ginger
Instructions
- 1
Add the Dashi Sauce ingredients to a small saucepan and bring it to a boil. Turn off the heat and put aside.
- 2
Wash and wipe the moisture off the eggplants completely with paper towel. Trim stem off the eggplants.
- 3
If your eggplants are thin long eggplants, cut them horizontally into two or three pieces of equal length, then cut each piece vertically in half. But if you have Japanese eggplants, just cut each eggplant vertically in half.
- 4
Place each piece of eggplant on a cutting board facing the flesh side down. Score the skin side of each piece diagonally at 5mm (3/16") intervals. The depth of the incision should be about half way. This will allow the eggplant to cook faster.
- 5
Heat oil in a frying pan or a shallow saucepan (note 3) to 180C (320F). The depth of oil should be about the thickness of eggplant or a bit shallower.
- 6
Fry eggplant pieces for about 1.5-2 minutes scored side down, then turn over and cook for 0.5-1 minute until the eggplant becomes very soft inside (note 4).
- 7
Transfer to a tray with a rack or is lined with paper towel.
- 8
Place the eggplant pieces skin side up in each serving bowl and pour the dashi sauce over them (note 5).
- 9
Sprinkle chopped shallots over the eggplant pieces, then grated ginger at the top.