Summer Vegetable "Agebitashi"
An agebitashi is a cooking method in which ingredients are fried then steeped in a broth marinade. This is a beautiful side dish perfect for a summer picnic or pool party!
Photographed by Takashi Yoshida
Calorie count is for full recipe.
Excludes time needed to marinate the fried vegetables.
- 2 eggplants
- 1 zucchini
- 1 paprikaNote
*Any color is fine.
- 8 green beans
- 1/8 kabocha pumpkin
- 400 ml dashi
- 50 ml soy sauce
- 50 ml mirin
- Oil for deep-frying
Remove the stems from the eggplants and cut into irregular shapes of uniform size (rangiri). Cut the zucchini into 1 cm thick rounds (cut any large pieces into half moons). Remove the stem and seeds from the paprika and cut into bite-size pieces. Trim the green beans. Remove the seeds and pith from the kabocha pumpkin. Randomly slice off a few sections of skin and cut into bite-size pieces. Mix [A] together in a food storage container.
Heat the oil to 180 degrees Celsius. Add the eggplants, and once done frying, quickly add to [A]. Drop the temperature of the oil to 170 degrees Celsius, then add the other vegetables in the order they were prepared. Once done frying, quickly add to [A]. Let the fried vegetables sit and soak up the broth.
Will keep in the refrigerator for up to 4 days.
Chop up and mix with pasta, use as an omelet filling, or serve as a side dish with noodles.