Agebitashi (Japanese Marinated Fried Eggplant) recipe - ingredients, nutrition and when to eat it
This Japanese side dish is made by lightly frying eggplant and soaking it in a soy-based broth until tender and flavorful.
This Japanese side dish is made by lightly frying eggplant and soaking it in a soy-based broth until tender and flavorful. It is delicious warm or chilled and makes a lovely accompaniment to rice on a summer evening.
Japanese · 25 minutes to cook
Nutrition (per 369g serving): 274 kcal · protein 4.7g · carbohydrate 23.8g · fat 18.1g · sodium 1207.8mg
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 thoroughly dry to reduce oil splatter.
Tips: Scoring the skin helps the broth soak into the eggplant and makes it easier to eat.
Tips: Simmer the soy-based broth only briefly, as cooking it too long can make it taste overly salty.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cooking oil — 2 Tbsp
- Soy sauce — 1 Tbsp
- Water — 120 ml
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Bonito flakes — 2 g
- Ginger — 5 g
- Green onion — 10 g