Name: Eggplant Agebitashi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 Japanese or Chinese eggplants (10 oz, 283 g); 2 cups neutral oil (for deep-frying); 3 inches daikon radish (use the green top part for a sweet taste); 1 green onion/scallion; 1 knob ginger (1 inch, 2.5 cm per knob); ⅓ cup katsuobushi (dried bonito flakes) (skip for vegan/vegetarian); For the Broth:; ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 3 Tbsp mirin; 3 Tbsp sake; 3 Tbsp soy sauce (for this recipe, I used Kikkoman Gluten-Free Soy Sauce); 1 heaping Tbsp sugar

Ingredients

(Servings: 4)

2 Japanese or Chinese eggplants (10 oz, 283 g)

2 cups neutral oil (for deep-frying)

3 inches daikon radish (use the green top part for a sweet taste)

1 green onion/scallion

1 knob ginger (1 inch, 2.5 cm per knob)

⅓ cup katsuobushi (dried bonito flakes) (skip for vegan/vegetarian)

¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

3 Tbsp mirin

3 Tbsp sake

3 Tbsp soy sauce (for this recipe, I used Kikkoman Gluten-Free Soy Sauce)

1 heaping Tbsp sugar

Eggplant Agebitashi

Ingredients

For The Broth

Steps

Nutrition Facts

Comments

Eggplant Agebitashi

Ingredients

For The Broth

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts