Agedashi Eggplant

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Agedashi meaning “fried and soaked in dashi stock” is a traditional and delicious Japanese favorite. Dashi powder can be easily found online (got mine from Amazon) or in Asian grocery stores. Or substitute it with chicken stock. Sprinkle with bonito flakes instead of sesame seeds if you can find some.

 

Agedashi Eggplant

adapted from Taste

	Broth
2 Medium eggplants, cut into 1.5-2cm-thick rounds Tallow for shallow frying 2 Green onions, shredded 1 tbsp Pickled ginger 1 tsp Sesame seeds, toasted	3 g Dashi powder 240 ml Boiling water 2 tbsp Mirin 3 tbsp Gluten free salt-reduced soya sauce

1. Cut the eggplants into 1.5-2cm thick slices. Using a small sharp knife, score each eggplant round in a cross-hatch pattern on both sides.
2. Add enough tallow to a large frying pan to come 5mm up side of pan. Heat over medium heat. Cook eggplant, in batches, for 3-5 minutes each side or until golden and very tender, adding a little more tallow between batches, if necessary. Transfer to paper towel to drain.
3. Meanwhile, make broth. Place dashi powder in a small saucepan. Add boiling water. Stir until powder dissolves. Add mirin and soya sauce to pan. Bring to the boil over medium-high heat.
4. Place fried eggplant in a large dish with sides. Pour over warm broth. Sprinkle with spring onion, pickled ginger and sesame seeds. Serve immediately.

© 2025 | http://angiesrecipes.blogspot.com