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Eggplant Agebitashi

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

Prep Time

15m

Cook Time

15m

Total Time

30m

This Eggplant Agebitashi recipe features Japanese or Chinese eggplants deep-fried to perfection and served with a sweet and savory broth made with dashi, mirin, sake, and soy sauce. Topped with daikon radish, green onion, and katsuobushi, it's a delicious and flavorful dish with a perfect balance of textures and flavors.

Eggplant

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

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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 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

Eggplant Agebitashi

Ingredients

For The Broth

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts