Name: Fried Eggplant and Green Peppers (Agebitashi)
Ingredients: 3-4 eggplants; 3-4 green bell peppers; 3-4 tbsp tsuyu (noodle soup base, 2-3x concentrated); About 200ml water; 1 tbsp mirin; Frying oil, to taste; Grated ginger and bonito flakes, to taste (optional)

About "Fried Eggplant and Green Peppers (Agebitashi)"

This cooking video introduces how to make "Fried Eggplant and Green Peppers (Agebitashi)." Seasoned easily with tsuyu (noodle soup base), this recipe is beginner-friendly. By deep-frying the eggplant and green peppers before soaking them in dashi broth, they absorb the flavors beautifully, resulting in a juicy texture. It is also perfect for meal prep and tastes even better the next day after chilling in the refrigerator. A versatile side dish that complements any meal.

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

下準備
なすはヘタを切り落とし、食べやすい大きさに切る。切ったなすは水にさらしてアクを抜き、しっかり水気を拭き取ることで油はねを防ぐ。
下準備
ピーマンはヘタと種を取り除き、食べやすい大きさに切る。
火加減
揚げ油は170〜180℃程度に熱し、なすとピーマンをそれぞれ素揚げする。なすは油をよく吸うため、高温で短時間で揚げるのがコツ。
味付け
めんつゆをベースにしただし液を作り、揚げたなすとピーマンを熱いうちに浸すことで味がよくしみ込む。
保存・仕上げ
粗熱が取れたら冷蔵庫で保存可能。時間が経つほど味がなじみ、翌日はさらに美味しくなる。

Ingredients for "Fried Eggplant and Green Peppers (Agebitashi)"

7 items

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

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

01
Cut off the stems of the eggplants and cut them into bite-sized pieces, either lengthwise in half or into wedges. Soak the cut eggplant in water to remove bitterness (about 5-10 minutes).
02
Drain the eggplant in a colander and thoroughly pat dry with paper towels.
03
Remove the stems and seeds from the green peppers, then cut them lengthwise into 4 to 6 pieces.
04
In a small pot, combine the tsuyu, water, and mirin. Bring to a boil to make the dashi broth. Turn off the heat and transfer it to a shallow tray or container.
05
Heat the frying oil to 170-180°C (340-350°F) and deep-fry the eggplant without batter. Remove them once the skin becomes vibrant and the flesh is tender (about 2-3 minutes).
06
Next, deep-fry the green peppers. Remove them once they soften slightly (about 1-2 minutes).
07
Soak the fried eggplant and green peppers in the dashi broth while they are still hot.
08
Once cooled to room temperature, chill in the refrigerator to let the flavors meld. Serve topped with bonito flakes or grated ginger if desired.

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

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How to Keep the Eggplant Color Vibrant

To maintain the beautiful purple color of the eggplant, fry them skin-side down first in hot oil. This locks in the color before the flesh softens.

Best Ways to Serve Agebitashi

This dish can be enjoyed warm, but chilling it in the refrigerator overnight allows the flavors to penetrate deeply, making it incredibly juicy and refreshing.

Juicy & Flavorful Fried Eggplant and Green Peppers (Agebitashi) Part 5