Agebitashi (Japanese Eggplant)
Ingredients
The eggplant
The sauce
-
1
cup
dashi
-
3
tbsp
soy sauce
-
2
tbsp
mirin
-
1
tbsp
sugar
For frying
For garnish
-
1
tsp
grated ginger
-
1
leaf
green shiso leaf
Instructions
- Prepare the soaking sauce by combining dashi, soy sauce, mirin, and sugar in a saucepan and bring to a boil.
- Cut the tops off the eggplant and slice it in half lengthwise, scoring the skin diagonally.
- Soak the eggplant pieces in water for 10 minutes, then pat dry.
- Heat oil in a deep frying pan and deep fry the eggplant pieces for 2-3 minutes until golden.
- Remove the eggplant from the oil and place them on paper towels to drain.
- Soak the fried eggplant in the prepared sauce for at least 1 hour.
- Garnish with grated ginger and chopped shiso leaf before serving.
Nutrition Facts (estimated)
Servings
4
Calories
71
Total fat
1g
Total carbohydrates
14g
Total protein
4g
Sodium
1015mg
Cholesterol
0mg
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