Name: Fried Eggplant and Bell Peppers (Agebitashi)
Ingredients: 3-4 eggplants; 3-4 green bell peppers; Frying oil, to taste; 200ml dashi stock (or water + dashi powder); 3-4 tbsp tsuyu (double-concentrate noodle soup base); 1 tbsp mirin; A pinch of ginger (optional)

About "Fried Eggplant and Bell Peppers (Agebitashi)"

This video shows you how to make "Agebitashi" (fried eggplant and bell peppers soaked in dashi). Seasoned easily with tsuyu (noodle soup base), this dish is perfect for meal prep. By deep-frying the eggplant and bell peppers before soaking them in a dashi and tsuyu-based marinade, they absorb the rich flavors beautifully. It tastes delicious even when chilled, making it a great summer side dish or staple. This simple recipe lets you recreate authentic Japanese agebitashi right at home.

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

下準備
なすはヘタを落として縦半分または乱切りにし、水にさらしてアクを抜く。水気はしっかり拭き取ること（油はねを防ぐため）。
下準備
ピーマンは半分に切って種とワタを取り除く。大きさをなすに合わせるとバランスよく仕上がる。
火加減
揚げ油は170〜180℃が目安。なすは皮目を下にして入れ、色鮮やかになるまで揚げる。揚げすぎると食感が失われるので短時間で仕上げる。
火加減
ピーマンはなすより早く火が通るため、後から入れるか短時間で揚げるようにする。
味付け
めんつゆ（2倍濃縮）を使うと計量が簡単。だし・醤油・みりんのバランスが取れているため、そのまま希釈して使用できる。
味付け
つけ汁はだし汁・めんつゆ・みりんを合わせて一度沸騰させ、アルコールを飛ばしてから使う。
仕上げ
揚げたてのなすとピーマンを熱いうちにつけ汁に浸すと、味がよくしみ込む。
保存
粗熱を取ってから冷蔵庫で保存可能。翌日以降の方が味がなじんでさらにおいしくなる。保存期間の目安は冷蔵で2〜3日。
アレンジ
仕上げに生姜やみょうが、かつお節をのせると風味がアップする。

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

7 items

* Tap ingredient names to find on Amazon

3-4eggplants
3-4green bell peppers
Fryingoil, to taste
200mldashi stock (or water + dashi powder)
3-4tbsp tsuyu (double-concentrate noodle soup base)
1tbsp mirin
Apinch of ginger (optional)

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

01
Cut off the stems of the eggplants, cut them in half lengthwise, and then cut them into bite-sized chunks or diagonal slices. Soak them in water immediately to remove bitterness. After 5 to 10 minutes, drain them in a colander and thoroughly pat dry with paper towels.
02
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
03
Make the marinade. Combine the dashi stock, tsuyu, and mirin in a pot and bring to a boil over medium heat. Once boiling, turn off the heat and transfer to a shallow dish or storage container.
04
Heat the frying oil to 170–180°C (340–355°F) and place the eggplant in, skin-side down. Remove them once they soften and the skin color becomes vibrant (approx. 1 to 2 minutes).
05
Next, fry the bell peppers. Since they cook quickly, fry them for about 30 seconds to 1 minute before removing.
06
Lightly drain the excess oil from the fried eggplant and bell peppers, then soak them in the marinade while they are still hot.
07
Once cooled to room temperature, chill in the refrigerator to let the flavors meld, then plate and serve. Top with grated ginger, myoga (Japanese ginger), or bonito flakes if desired.

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

* Content organized by topics from the video.

Tips for Vibrant Colors

To keep the eggplant's purple skin vibrant, fry it skin-side down first in hot oil. This locks in the beautiful color.

Serving and Storage

This dish tastes even better after chilling in the fridge for a few hours. It can be stored in an airtight container for up to 3 days.

Juicy & Flavorful Fried Eggplant and Bell Peppers (Agebitashi) Part 4