Japanese Fried Eggplant in Dashi recipe - ingredients, nutrition and when to eat it
Agebitashi is a Japanese side dish of crisp fried eggplant soaked in dashi and served chilled.
Agebitashi is a Japanese side dish of crisp fried eggplant soaked in dashi and served chilled. The tender eggplant absorbs the soy-scented broth and fresh ginger flavor, making it a light accompaniment for lunch or dinner on a hot day.
Japanese · 30 minutes to cook
Nutrition (per 418g serving): 475.1 kcal · protein 7.2g · carbohydrate 21.4g · fat 40.2g · sodium 1213.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the eggplant dry after cutting to reduce oil splatter.
Tips: Score the skin so the broth can soak in better and the eggplant is easier to eat.
Tips: You can pour the broth over the eggplant while it’s hot, but chilling it thoroughly makes a refreshing summer side.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cooking oil — 3 Tbsp
- Bonito flakes — 5 g
- Kelp — 3 g
- Water — 150 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Ginger — 5 g
- Scallions — 1 Tbsp