Mixed Vegetables Agebitashi
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.
To complete the dish
- cooking oil for deep frying
- toasted sesame seeds to garnish
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.
Fry the vegetables
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
- 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.
- Leave the vegetables to soak for another 30 minutes.
- Serve the mixed vegetables agebitashi at room temperature topped with toasted sesame seeds.
Inspired by a recipe from NHK World – Japan.
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