Mixed Vegetables Agebitashi
Recipe by
Connie Veneracion
You can keep this vegetable dish in the fridge overnight, take it out and allow it to come to room temperature the next day and the vegetables will be even tastier.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine Japanese
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.
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.
Updated from a recipe originally published in September 22, 2018.
Inspired by a recipe from NHK World - Japan.
Keyword Eggplants, Green Beans, Sweet Potatoes