Eggplant Agebitashi is a popular Japanese dish known for its tender, deep-fried eggplant soaked in a savory dashi-based marinade. This flavorful recipe combines soft and juicy eggplant with a rich, umami-packed broth made from dashi, soy sauce, mirin, and sake. Perfect as a side dish or appetizer, it is enhanced with fresh garnishes like grated daikon, ginger, and katsuobushi for a taste of traditional Japanese comfort food.
This dish made with eggplant was one my grandma’s favourite dishes to make for us. We would always visit Japan during the summer when eggplant was at its peak so it was always so sweet and delicious.
Table of Contents
Japanese Fried Eggplant
Eggplant Agebitashi (ナスの揚げ浸し) is a classic Japanese dish that translates to “deep-fried eggplant soaked.” The dish consists of eggplants that are deep-fried until golden and then marinated in a flavorful broth made from dashi, soy sauce, mirin, and sake. The result is a dish with a delightful contrast of textures: tender and juicy on the inside, infused with rich, umami-packed flavor.
Ingredients
To make Eggplant Agebitashi, you’ll need the following ingredients:
- Eggplants: Choose small to medium-sized Japanese eggplants for their tender flesh and sweet flavor. Japanese eggplants are ideal for Eggplant Agebitashi due to their tender flesh, thin skin, and sweet, mild flavor. Their delicate texture absorbs the savory dashi-based marinade effectively, resulting in a juicier and more flavorful dish. Additionally, their uniform size and minimal bitterness simplify preparation and enhance the overall eating experience. However, Chinese eggplants are a great substitute if you can’t find Japanese eggplants.
- Dashi: This traditional Japanese stock made from kombu (kelp) and katsuobushi (bonito flakes) forms the base of the marinade.
- Soy Sauce: Adds depth and umami to the broth.
- Mirin: A sweet rice wine that balances the savory elements.
- Sake: Enhances the overall flavor profile.
- Oil: For deep-frying the eggplant.
- Garnishes: Garnishes like grated daikon, grated ginger, green onions, and katsuobushi add fresh and vibrant flavors to Eggplant Agebitashi. Grated daikon provides a mild, refreshing crunch, balancing the richness of the dish, while grated ginger adds a zesty, slightly spicy kick. Green onions contribute a crisp, aromatic element, and katsuobushi (dried bonito flakes) enhances the umami depth, creating a more complex and satisfying flavor profile.
How to Make Eggplant Agebitashi
This fried Japanese eggplant dish is super easy to make so its perfect for meal prepping and weeknights:
- Prepare the Eggplants: If using whole eggplants, make vertical incisions around the whole eggplant. If using larger eggplants, cut into vertical pieces and score skin side vertically. This is for better flavor absorption. I use this Japanese scallion slicer to make incisions into the eggplant but you can also use a knife.
- Heat the Oil: In a deep-fryer or large pot, heat vegetable oil to 340°F (170°C). Ensure there’s enough oil to fully submerge the eggplant pieces.
- Fry the Eggplants: Carefully add the eggplant pieces to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and place on a wire rack or paper towels.
- Prepare the Marinade: In a saucepan, combine dashi, soy sauce, mirin, sake and sugar. Bring to a gentle boil, then remove from heat and let cool slightly.
- Marinate the Eggplants: Place the fried eggplant pieces in a shallow dish. Pour the warm marinade over them, making sure they are fully submerged. Let them soak for at least 1 hour, or ideally overnight in the refrigerator, to absorb the flavors.
- Garnish and Serve: Transfer the marinated eggplants to a serving dish. Garnish with grated daikon, grated ginger, chopped green onions, and a sprinkle of katsuobushi.
Lisa’s Recipe Tips
- Choose the Right Eggplant: Use small to medium-sized Japanese eggplants for their tender flesh, thin skin, and sweet flavor. They absorb the marinade well and maintain a delicate texture. Be sure to use small Japanese eggplants if deep frying them whole.
- Control Oil Temperature: Maintain the oil temperature at around 340°F (170°C) for deep-frying. This ensures the eggplants become crispy without absorbing too much oil, resulting in a perfect texture.
- Marinate Properly: Allow the eggplants to marinate for at least 30 minutes, but for the best flavor, let them soak overnight in the refrigerator. This allows the eggplants to fully absorb the savory marinade, enhancing their taste and tenderness.
Serving and Pairing Suggestions
Eggplant Agebitashi can be served as a side dish with rice, appetizer, or even as a topping for noodles. It’s traditionally enjoyed chilled or at room temperature.
- Teriyaki Chicken: The sweet and savory flavors of teriyaki chicken complement the rich umami of Eggplant Agebitashi, creating a balanced and satisfying meal.
- Miso Soup: A traditional miso soup adds a comforting and warming element, enhancing the meal with its light, umami broth.
- Sushi or Sashimi: The delicate flavors of sushi or sashimi pair well with the savory eggplant dish, offering a diverse and well-rounded dining experience.
- Tempura: Serve Eggplant Agebitashi alongside crispy tempura vegetables or shrimp for a delightful contrast in textures and flavors.
- Japanese-style Fried Rice: Pair it with a flavorful Japanese fried rice, which can absorb the rich marinade of the eggplant and add heartiness to the meal.
- Grilled Fish: Grilled fish, such as mackerel or salmon, provides a light and healthy protein option that complements the rich and tender eggplant.
How to Store
To store Eggplant Agebitashi, place the marinated eggplant pieces in an airtight container along with the marinade. Refrigerate for up to 3 days to maintain freshness and flavor. When ready to serve, you can enjoy it chilled or let it come to room temperature.
FAQ
Freezing is not recommended as it can affect the texture of the eggplant and the flavor of the marinade. It’s best enjoyed fresh or refrigerated.
To make it vegan, use vegan dashi stock and omit the katuobushi.
Enjoy!! If you make this Eggplant Agebitashi recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Eggplant Agebitashi (茄子の揚げ浸し)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Eggplant Agebitashi is a popular Japanese dish known for its tender, deep-fried eggplant soaked in a savory dashi-based marinade. This flavorful recipe combines soft and juicy eggplant with a rich, umami-packed broth made from dashi, soy sauce, mirin, and sake. Perfect as a side dish or appetizer, it is enhanced with fresh garnishes like grated daikon, ginger, and katsuobushi for a taste of traditional Japanese comfort food.
Ingredients
- 4–5 Japanese eggplants or 2 medium sized Chinese eggplants
- 1 1/4 cup (300 ml) dashi stock
- 1/4 cup Japanese soy sauce
- 1/4 cup mirin
- 3 tbsp sake
- 1 tbsp sugar, optional
For topping
- 1 packet (5 g) katsuobushi (bonito flakes)
- 3–4 inches of daikon (use portion closer to the stem), grated
- 1 inch piece of ginger, grated
- 1 scallion, sliced
- Japanese ginger, thinly sliced
Instructions
- Prepare the Eggplants: Use a scallion slicer to score the eggplants. Alternatively, use a knife and make vertical around the eggplant. If using Chinese eggplants, slice off the top of the eggplant and then slice into half. Slice the eggplant pieces vertically. Then make diagonal incisions using a knife leaving about 2-3 mm spaces between each slice.
- Fry the Eggplants: Heat vegetable oil in a deep frying pan or pot to about 170°C (340°F). Fry the eggplant pieces until they are golden brown and cooked through, rotating them occasionally. This should take about 5-6 minutes for whole Japanese eggplant or 3-4 minutes for sliced pieces. Remove the fried eggplants from the oil and drain them on a wire rack skin side up for sliced eggplants remove excess oil.
- Prepare the Broth: In a small saucepan, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Once it boils turn it off and remove from heat.
- Combine and Marinate: Place the fried eggplants in a shallow Tupperware or dish. Pour the hot broth over the eggplants, ensuring they are fully submerged. Let the eggplants marinate in the broth for at least 1 hour to allow the flavors to meld. For best results, you can let it sit for a few hours or even overnight in the refrigerator.
- Serve: Before serving, you can gently reheat the eggplants and broth if you prefer them warm, or serve them chilled. Garnish with katsuobushi, grated daikon, grated ginger and chopped green onions. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Stove top
- Cuisine: Japanese
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