Eggplant Agebitashi

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Eggplant 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 Eggplant Agebitashi, nasu no agebitashi, 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.

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RECIPE

Servings: 2-3

Time: 30 min

Ingredients:

• 3-4 pcs japanese eggplant

• cooking oil

• 1 cup water

• 1/4 cup mentsuyu(Japanese soup base)

• 2 tbsp mirin

• 1 tbsp sugar

• 1 tsp grated ginger

• scallions

• sesame seeds

Instructions:

1. Prepare the Eggplant:
   Remove the stems from the eggplants and cut them in half or 1/3 lengthwise.

   Score the skin diagonally to help it absorb flavor and cook evenly.

   If time allows, soak the eggplant halves in water for 10 minutes to reduce bitterness and prevent discoloration. Pat dry before frying.

2. Make the Sauce:
   In a small saucepan, combine water, mentsuyu, mirin, sugar, and grated ginger.

   Warm the mixture over medium heat, stirring gently to dissolve the sugar and blend the flavors.

   Once heated through, remove from heat and set aside.

3. Fry the Eggplant:
   Pour cooking oil into a frying pan to a depth of about 1/3 inch. Heat the oil over medium-high heat.
   Carefully place the eggplant halves into the pan, skin side down.

   Fry for about 2–3 minutes until the skin absorbs the oil and begins to soften.

   Flip and continue frying the flesh side until golden brown and tender.

4. Marinate:
   Transfer the fried eggplant to a tray.

   While still warm, pour the warm sauce over them.

   Let the eggplant marinate for at least 10–15 minutes to soak up the flavor.

5. Garnish and Serve:
   Finely chop the scallions and sprinkle over the eggplant.

   Finish with a pinch of sesame seeds.

   Serve warm or chilled.

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”.

Vegetable Agebitashi is 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.