Agebitashi - Crispy Fried Eggplant in Dashi Broth

Ingredients

• 2 medium-sized eggplants 2 medium-sized eggplants
• Vegetable oil, for frying Vegetable oil, for frying
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sake 1 tablespoon sake
• 1 tablespoon sugar 1 tablespoon sugar
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 small daikon radish, grated (for garnish) 1 small daikon radish, grated (for garnish)
• Bonito flakes, for garnish Bonito flakes, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
2. 2.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the eggplant slices until golden brown and crispy on both sides. Remove from the pan and drain on a paper towel.
3. 3.
   In a separate pot, bring the dashi broth to a simmer. Add soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves.
4. 4.
   Gently place the fried eggplant slices into the simmering broth. Let them soak for 5 minutes, allowing the flavors to infuse.
5. 5.
   Serve the agebitashi in individual bowls, garnished with green onions, grated daikon radish, and a sprinkle of bonito flakes.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices before frying helps remove excess moisture and improves the texture of the final dish.
• Dashi broth — If you don't have access to dashi broth, you can substitute it with vegetable broth or mushroom broth for a vegetarian version.

Tips & Tricks

• For an extra crispy texture, you can lightly dust the eggplant slices with cornstarch before frying.
• Adjust the sweetness and saltiness of the broth according to your taste preferences by adding more or less sugar and soy sauce.
• Serve the agebitashi hot for the best flavor and texture.

Serving advice

Agebitashi is best enjoyed as a main course, served with steamed rice and a side of miso soup. It can also be served as a side dish alongside other Japanese dishes.

Presentation advice

To enhance the presentation, arrange the fried eggplant slices neatly in the bowl and pour the dashi broth over them. Garnish with green onions, grated daikon radish, and a sprinkle of bonito flakes for an appealing visual appeal.