Name: Mixed Vegetables Agebitashi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 500 grams sweet potatoes; 500 grams squash; 3 to 4 large eggplants (preferably Asian variety); 200 grams green beans; 1 packet dashi; 1/4 cup soy sauce; 1/4 cup mirin; 1/2 teaspoon sesame seed oil; cooking oil (for deep frying); toasted sesame seeds (to garnish)

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.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Side Dish

Cuisine Japanese

Servings 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

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.

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.

Video

Notes

Inspired by a recipe from NHK World – Japan.

Keyword Eggplants

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