Updated: Mar 3
AGEBITASHI is deep fried vegetables soaked in a sweet-dashi-soy sauce based marinade.
Dashi-soy sauce is also known as a soba noodle dipping sauce.
AGEBITASHI is a very traditional Japanese dish.
Fried vegetables are very rich but the dashi soy sauce is very refreshing and pairs nicely with fried vegetables.
Fried vegetables soaked up all the dashi stock and the juice will flow out in your mouth when you bite it!
Especially in the summer, I like to make a batch of AGEBITASHI and store them in the fridge to enjoy throughout the week.
I'm using a homemade dashi soy sauce (soba noodle dipping sauce).
but feel free to use a store bought one.
For the vegetarian version, please check the <MIWA's point > at the bottom.
＜Yield> 3 servings
<Prep time> 5 minutes
<Cook time> 10 minutes
2 Asian eggplants
1 teaspoon grated ginger
1. Slice the zucchini and eggplants into 1 inch thick round pieces. Wipe off the moisture. Deep fry or shallow fry the vegetables.
2. Prepare the soba noodle dipping sauce according to my separate recipe. Add in the grated ginger and mix them well.
3. While the vegetables are still hot add them into the dipping sauce. Keep them in the fridge for at least 30 minutes before you serve. Now they are ready to be enjoyed!
・The sauce is meant to be a little salty and savory. However feel free to dilute with water.
・If you are using store bought soba noodle dipping sauce, adjust the taste by adding water. The store bought versions tend to be a bit salty.
・This will also pair perfectly with udon noodles.
・ I recommend to eat this dish cold.
・For a vegetarian version, use a kombu based dipping sauce.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 5 days.
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