Seeking a delectable and distinctive recipe to astound friends and loved ones? Well, you’ve just found it!
You’ll love the combination of flavors and textures on Japanese Fried Eggplant, that is sure to satisfy your taste buds, and make you a fan of Japanese cuisine.
In this article, we will provide you with a step-by-step guide on how to make “Agedashi Eggplant”, a popular Japanese dish that is both healthy and flavorful!
Japanese Fried Eggplant (Agedashi Nasu) Recipe
Equipment
- Medium-sized saucepan
- Slotted spoon
- Mixing Bowl
- Whisk
- Sharp knife
- Cutting board
- Paper towels
- Serving plate
Ingredients
- 2 medium-sized eggplants
- Vegetable oil for frying
- 1 cup of dashi broth a Japanese cooking stock
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin a sweet rice wine
- 1 tablespoon of sugar
- 2 tablespoons of cornstarch
- Scallions thinly sliced, for garnish
- Grated daikon radish for garnish
- Bonito flakes for garnish
Instructions
Prepare the Eggplant
- Wash the eggplants and remove the stems. Cut them into ½-inch thick rounds.
- Create a checkerboard pattern on the surface of each eggplant round by making shallow cuts diagonally in one direction, then making shallow cuts diagonally in the opposite direction to form a grid-like pattern.
Fry the Eggplant
- Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
- Gently place the eggplant slices into the hot oil and fry them until they turn a golden brown color and become crispy. This should take about 3-4 minutes per side.
- Once fried, remove the eggplant slices from the oil and place them on a paper towel-lined plate to drain any excess oil.
Make the Dashi Broth
- In a separate saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Bring the mixture to a boil and then reduce the heat to a simmer.
- Let it cook for about 5 minutes to allow the flavors to meld together.
Coat the Eggplant
- In a small bowl, mix the cornstarch with a bit of water to create a slurry.
- Dip each fried eggplant slice into the cornstarch slurry, making sure to coat all sides evenly.
Serve and Enjoy
- Pour the hot dashi broth into individual serving bowls.
- Place the cornstarch-coated eggplant slices into the bowls, arranging them in a single layer.
- Garnish with sliced scallions, grated daikon radish, and a sprinkle of bonito flakes.
- Serve immediately and enjoy the wonderful combination of crispy eggplant and flavorful broth!
Notes
Nutritional Facts
Agedashi Eggplant is not only delicious but also nutritious. Here are the approximate nutritional values per serving:- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 4g
Tips for Making Perfect Agedashi Eggplant
To help you achieve the best results with your Agedashi Eggplant, here are some tips to keep in mind:
- Choose fresh eggplants: Look for eggplants that are firm to the touch and have shiny skin. This will ensure that your dish has a vibrant and pleasing texture.
- Use high-quality ingredients: As with any recipe, using high-quality ingredients will enhance the flavor of your Agedashi Eggplant. Opt for organic eggplants and fresh ingredients whenever possible.
- Properly drain the eggplants: Before coating the eggplants in flour, it’s essential to drain them to remove any excess moisture. This will prevent the dish from becoming soggy.
- Serve immediately: Agedashi Eggplant is best enjoyed fresh and hot. Serve it immediately after frying to maintain its crispy exterior and tender interior.
Recommended Paring Wine
Pairing a delightful wine with your Agedashi Eggplant can elevate the dining experience.
We recommend pairing this dish with a light and crisp white wine such as a Sauvignon Blanc or a Pinot Grigio. These wines complement the flavors of the dish and provide a refreshing contrast.
FAQ’s:
How many servings does this recipe make?
This recipe is designed to serve four people. However, you can easily adjust the quantities based on your needs. Simply double or halve the ingredients to accommodate your desired number of servings.
Can I make this recipe in advance?
While it’s best to serve Agedashi Eggplant immediately after frying, you can prepare the ingredients in advance to save time. Slicing the eggplants and preparing the dipping sauce ahead of time will help streamline the cooking process when you’re ready to serve.
Can I substitute the eggplants with another vegetable?
Yes, if you prefer a different vegetable or can’t find eggplants, you can substitute them with zucchini or tofu. Both options will provide a similar texture and can be cooked using the same method.
Which is the best kind of eggplant to use to make Japanese Fried Eggplant (Agedashi Nasu)?
There are different types of eggplants that can be used to make Japanese Fried Eggplant (Agedashi Nasu), but the the best kind (and most commonly used) eggplant is the long, slender Japanese eggplant (nasu).
Japanese eggplants are small and when vertically halved, become just the right size to be picked up with chopsticks. The skin is also quite tender, even after deep frying.
The reason Japanese eggplant is used for Agedashi Nasu is that eggplant is said to be compatible with oil as oil disguises the astringent taste of eggplants.
Also, the purple pigment of eggplant is anthocyanin-based pigment which dissolves easily in water. So when eggplants are cooked at 100°C or less such as simmering and boiling in water, it causes discoloration of the vegetable. Frying it at a high temperature will keep the beautiful purple color.
What are the best alternatives to Japanese eggplant?
If you cannot find Japanese eggplants, Chinese or Italian eggplants can be used as an alternative to make Agedashi Nasu.
Chinese eggplants are longer and thinner than Japanese eggplants, but they have a similar texture and flavor.
Italian eggplants are larger and have a slightly different flavor and texture, but they can still be used to make Agedashi Nasu.
However, it is important to note that the texture and flavor of the dish may be slightly different when using these alternatives.
