Eggplant Agebitashi
Eggplant agebitashi is a simple Japanese dish where tender fried eggplant soaks up a savory dashi soup. It’s perfect as a light side or appetizer!
Looking for more simple eggplant recipes? Try these easy Japanese eggplant recipes!
Recipe Ingredients
You’ll need the following ingredients to make this agebitashi recipe:
How To Make Eggplant Agebitashi: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Cut the eggplants into quarters.
Step 2
Pan-fry until tender.
Step 3
Bring the dashi soup to a boil.
Step 4
Combine with the eggplants and let them soak.
Garnish with chopped scallion and enjoy warm or chilled!
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Eggplant Agebitashi
Equipment
Ingredients
Instructions
- Prepare the Eggplant: Cut the eggplants in half lengthwise. Then, make diagonal slits and cut each half in two, so you end up with quarters.
- Fry the Eggplant: Heat oil in a frying pan over medium heat. Place the eggplant pieces skin-side down and fry until soft on all sides.
- Make the Soup: While cooking the eggplant, combine soy sauce, mirin, dashi powder, water, and grated ginger in a small saucepan. Bring to a gentle boil, then turn off the heat.
- Soak the Eggplant: Place the fried eggplant in a container or dish. Pour the warm dashi soup over it and let it soak for about 10 minutes.
- Serve: Garnish with chopped scallion and enjoy!
Notes
- Making shallow diagonal cuts on the skin helps it cook more evenly and absorb more of the soup.
- It tastes even better after resting in the fridge for a couple of hours or overnight.
- Shishito peppers, zucchini, bell peppers, and okra also work well—just fry and soak them with the eggplant.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!