Juicy & Flavorful: Fried Eggplant and Bell Peppers (Agebitashi) Part 2

About "Fried Eggplant and Bell Peppers (Agebitashi)"

This video shows you how to make Japanese Fried Eggplant and Bell Peppers (Agebitashi). Using tsuyu (noodle soup base) makes seasoning incredibly easy, making this a beginner-friendly recipe. Deep-frying the eggplant and bell peppers before soaking them in a tsuyu-based dashi broth allows them to absorb the rich flavors fully. It's also perfect for meal prep and can be stored in the refrigerator for several days. Despite the simple steps, you can enjoy a juicy texture and deep, savory flavor.

Tips for Making "Fried Eggplant and Bell Peppers (Agebitashi)"

• 下準備

  なすはヘタを取り、縦半分に切ってから斜めに切り込みを入れると味が染み込みやすくなる

• 下準備

  なすは切った後に水にさらしてアク抜きをし、揚げる前にしっかり水気を拭き取る

• 下準備

  ピーマンは丸ごと、または縦に切って使用し、破裂防止のために切り込みや穴を入れる

• 火加減

  揚げ油は170〜180℃に熱し、なすとピーマンをそれぞれ素揚げする

• 火加減

  なすは皮面を下にして揚げると色鮮やかに仕上がる

• 火加減

  揚げたてのうちに熱いだし汁（または室温のだし汁）に浸すことで味が早く染み込む

• 味付け

  めんつゆ（2倍または3倍濃縮）を使って簡単にだし汁を作る

• 味付け

  だし汁の比率はめんつゆの希釈指定に合わせて調整し、好みで少し濃いめにすると味がしっかりつく

• 仕上げ

  冷蔵庫でしっかり冷やして浸すと味が一層染み込み、翌日がより美味しい

• 保存

  冷蔵庫で2〜3日保存可能で、作りおきおかずとして活用できる

* Tap ingredient names to find on Amazon

• 3-4Japanese eggplants
• 3-4green bell peppers
• 3-4tbsp tsuyu (noodle soup base, 2-3x concentrated)
• About200ml water
• 1tbsp mirin (optional)
• Fryingoil, to taste
• Gratedginger (for garnish), to taste
• Katsuobushi(bonito flakes, for topping), to taste

How to Make "Fried Eggplant and Bell Peppers (Agebitashi)"

1. 01

   Remove the stems from the eggplants and cut them in half lengthwise. Make diagonal criss-cross incisions (score) on the skin side.

2. 02

   Soak the cut eggplants in water for about 5 minutes to remove bitterness.

3. 03

   Drain the eggplants in a colander and thoroughly pat dry with paper towels to prevent oil splattering.

4. 04

   Remove the stems and seeds from the bell peppers, then cut them lengthwise into 2 to 4 pieces (or if keeping them whole, prick them in several places with a toothpick).

5. 05

   In a small pot, combine the tsuyu, water, and mirin (if using). Bring to a boil to make the broth, then transfer it to a shallow tray or storage container.

6. 06

   Heat the frying oil to 170-180°C (340-350°F). Place the eggplants in skin-side down and fry for 1-2 minutes. Once cooked through, remove them.

7. 07

   Next, place the bell peppers in the frying oil and flash-fry for 30 seconds to 1 minute, then remove them.

8. 08

   While still hot, arrange the fried eggplants and bell peppers in the tray of broth to soak.

9. 09

   Once cooled to room temperature, cover with plastic wrap and chill in the refrigerator for at least 30 minutes (preferably overnight).

10. 10

    Plate the dish and garnish with bonito flakes and grated ginger to taste, then serve.

Detailed Commentary on "Fried Eggplant and Bell Peppers (Agebitashi)"

* Content organized by topics from the video.

About 家族ごはん【料理家ぐっち夫婦の料理チャンネル】

家族ごはん【料理家ぐっち夫婦の料理チャンネル】

11.5万人 subscribers ・ 家庭料理

「家族ごはん【料理家ぐっち夫婦の料理チャンネル】」は、料理家夫婦によるYouTubeチャンネルです。夫のTatsuyaさんは料理家・飲食店経営者、妻のSHINOさんは料理家・栄養士・乳幼児食指導士として活動しています。「日々の暮らしを楽しく美味しく、ちょっとおしゃれに」をテーマに、忙しい毎日を送る人々に向けた家庭料理のレシピを発信しています。InstagramなどSNSでも活動しており、食を通じた豊かな暮らしの提案を行っています。

Learn from this YouTuber About this channel →

* Opens YouTube channel

* Subscriber count is as of article creation and may differ from the current number.