Tatar-style Agebitashi: Crispy Fried Vegetables in Tangy Tomato Sauce

Ingredients

In this Tatar adaptation of Agebitashi, we infuse the dish with the unique flavors of Tatar cuisine. While the original Japanese version typically uses soy sauce and dashi as the base for the sauce, we replace them with a tangy tomato sauce to give it a Tatar twist. Additionally, we incorporate Tatar spices and herbs to enhance the flavors and create a more authentic Tatar culinary experience. We alse have the original recipe for Agebitashi, so you can check it out.

• 2 large tomatoes, diced (400g / 14oz) 2 large tomatoes, diced (400g / 14oz)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 4 tablespoons all-purpose flour (60g) 4 tablespoons all-purpose flour (60g)
• 2 tablespoons vegetable oil, for frying (30ml) 2 tablespoons vegetable oil, for frying (30ml)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 24g (Sugar: 10g)
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat.
2. 2.
   In a mixing bowl, combine the flour, paprika, cumin, salt, and pepper.
3. 3.
   Dip the sliced vegetables into the flour mixture, ensuring they are evenly coated.
4. 4.
   Fry the coated vegetables in the hot oil until golden brown and crispy. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the diced tomatoes to the skillet and cook until they soften and release their juices.
7. 7.
   Season the tomato mixture with salt, pepper, paprika, and cumin. Simmer for 10 minutes to allow the flavors to meld together.
8. 8.
   Return the fried vegetables to the skillet and gently toss them in the tomato sauce until well coated.
9. 9.
   Cook for an additional 5 minutes, allowing the vegetables to absorb the flavors of the sauce.
10. 10.
    Remove from heat and serve hot.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.
• Zucchini and Eggplant — To prevent the vegetables from becoming too soggy, lightly salt the sliced zucchini and eggplant and let them sit for 10 minutes. Rinse and pat dry before coating them with flour.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the tomato sauce.
• Serve Tatar-style Agebitashi with a dollop of sour cream or yogurt for a creamy twist.
• Experiment with different vegetables based on your preference and seasonal availability.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the sauce while simmering.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Tatar-style Agebitashi can be served as a main course alongside rice or bread. It can also be enjoyed as a side dish with other Tatar delicacies such as pelmeni (dumplings) or belyashi (meat pies). Garnish with fresh herbs like dill or parsley for an added touch of freshness.

Presentation advice

Arrange the crispy fried vegetables on a platter and pour the tangy tomato sauce over them. Sprinkle some paprika and cumin on top for a pop of color. Serve with a side of rice or bread to soak up the flavorful sauce.