AGEBITASHI is a Deep fried vegetables soaked in a dashi - soy sauce- sweet 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 to compromise 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 over the summer, I like to make a batch of AGEBITASHI and store them in a fridge to enjoy through out the week.
I'm using homemade dashi soysauce = soba noodle dipping sauce.
but feel free to use the store bought one.
For the vegetarian version, Please check the <MIWA's point > at the bottom.
＜Yield> 3 servings
<Prep time> 5 mins
<Cook time> 10 mins
2 Asian eggplant
1 tsp of grated ginger
1: Slice zucchini and eggplant into 1 inch thickness round pieces.wipe off the moisture. Deep fry or shallow fry them.
2; Prepare the soba noodle dipping sauce according to my separate recipe.
Add grated ginger and mix them well.
3: When the vegetables are still hot, place 1 into 2.
Keep in a fridge at least 30mins before you serve.
Ready to be enjoyed!
・The sauce are meant to be a little salty and savory. However, feel free to dilute with water to your liking.
・If you are using store bought soba noodling dipping sauce, adjust the taste by adding water. They are tend to be salty.
・This will perfectly go with udon noodle.
・ I recommend to eat as cold.
・For the vegetarian version, use konbu based dipping sauce.
<Recommended side dish>
Store it in a air-tight container in the fridge for 5 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!