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Devour.Asia

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You are here: Home / All Recipes / Mixed Vegetables Agebitashi

Mixed Vegetables Agebitashi

Connie Veneracion
The default cooking procedure is to season the ingredients before and during cooking. With Japanese agebitashi, unseasoned food is fried then soaked in a sauce. In this mixed vegetables agebitashi, fried sweet potatoes, squash, eggplants and green beans were deep fried then soaked in a mixture of soy sauce, dashi and mirin.
Sounds strange? Keep an open mind because this vegetable dish is delicious. Just give the veggies enough time to bathe in the sauce and all will be well. In fact, you can keep this dish in the fridge overnight, take it out and allow to come to room temperature the next day and the vegetables will be even tastier.
Mixed Vegetables Agebitashi Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 500 grams sweet potatoes
  • 500 grams squash
  • 3 to 4 large eggplants, preferably Asian variety
  • 200 grams green beans

For the sauce

  • 1 packet dashi
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/2 teaspoon sesame seed oil

To complete the dish

  • cooking oil, for deep frying
  • toasted sesame seeds, to garnish

Video

Instructions
 

Prepare the vegetables

  • Peel the sweet potatoes and cut into wedges.
  • Scoop out the seeds of the squash and discard. Peel the squash and cut into wedges.
  • Cut each eggplant into halves vertically. Cut into half-inch slices.
  • Trim the ends and sides of the green beans.

Make the sauce

  • Stir together all the ingredients for the sauce. Make sure that the dashi is completely dissolved.
  • Pour the sauce into a wide shallow bowl.
    Mixed Vegetables Agebitashi Recipe, Step 1: Make the sauce before frying the vegetables

Fry the vegetables

  • In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
    Mixed Vegetables Agebitashi Recipe Step 2: Soak the fried vegetables in the sauce
  • Deep fry the vegetables, one kind at a time. Scoop out with a kitchen spider to allow excess oil to drip off.
  • Drop the fried vegetables into the sauce. Make sure every piece is soaked in sauce.
    Green beans, squash, sweet potatoes and eggplants soaking in sauce to make mixed vegetables agebitashi
  • Leave the vegetables to soak for another 30 minutes.
  • Serve the mixed vegetables agebitashi at room temperature topped with toasted sesame seeds.

Notes

Inspired by a recipe from NHK World – Japan.
Keyword Eggplants
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

How to Cook Mixed Vegetables Agebitashi
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About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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