How To Make Eggplant Agebitashi (Recipe) 茄子の揚げ浸しの作り方 （レシピ）

By Just One Cookbook · 30 min

Ingredients

Instructions

1. In a saucepan, bring the dashi, mirin, sake, soy sauce and sugar to a boil, mixing well. Turn off the heat and cover so the broth does not evaporate.
2. Heat the neutral oil in a deep pot to 320°F (160°C). Meanwhile, prepare the eggplant.
3. Cut off the stems of the eggplants and halve them lengthwise. Do this just before frying. Do not soak them.
4. Lightly score the skin side with diagonal cuts about ⅛ inch (3 mm) apart, without cutting through. Cut each piece into 3 or 4 sections and pat dry.
5. Check the oil is ready by inserting wooden chopsticks: small bubbles around the tips mean it is ready.
6. Fry the eggplant pieces skin side down for 2 to 2½ minutes, in batches without crowding the pot. Drain on a wire rack skin side up.
7. Once cooled, place the eggplant skin side up in a rimmed dish. Heat the broth until hot and pour over, then let it soak at least 1 hour and up to several hours. Refrigerate to serve chilled.
8. While it soaks, peel and grate the daikon, thinly slice the green onion and grate the ginger.
9. Arrange the eggplant in bowls, sprinkle with the katsuobushi, top with the grated daikon and ginger, pour on the broth avoiding the toppings, and garnish with green onion. Serve chilled or at room temperature.

Summarized from Just One Cookbook's video. Watch it for the details.

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