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!

Summer Vegetable "Agebitashi"
Photographed by Takashi Yoshida


Recipe by
Kazuo Hida

Average

Vegetables

Party

1000kcal

30minutes

Calorie count is for full recipe.
Excludes time needed to marinate the fried vegetables.

Ingredients

  • 2 eggplants
  • 1 zucchini
  • 1 paprika
    Note

    *Any color is fine.

  • 8 green beans
  • 1/8 kabocha pumpkin
  • [A]

    • 400 ml dashi
    • 50 ml soy sauce
    • 50 ml mirin
  • Oil for deep-frying

Directions

1

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.

2

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.

Tips

[Storage]
Will keep in the refrigerator for up to 4 days.

[Serving suggestions]
Chop up and mix with pasta, use as an omelet filling, or serve as a side dish with noodles.