Name: Fried Eggplant and Bell Peppers (Agebitashi)
Ingredients: 3-4 eggplants; 3-4 green bell peppers; 3-4 tbsp noodle soup base (mentsuyu, 2-3x concentrated); 150-200ml water; 1 tbsp mirin; Oil for frying, as needed; A small amount of ginger (optional); 1 red chili pepper (optional)

About "Fried Eggplant and Bell Peppers (Agebitashi)"

This video shows you how to make Agebitashi (fried and soaked vegetables) using eggplant and bell peppers. Simply soak the fried vegetables in a tsuyu-based dashi broth to make them incredibly juicy and flavorful. It's perfect for meal prep and tastes even better when chilled. With simple ingredients and steps, you can easily recreate authentic Japanese agebitashi at home. It keeps in the fridge for a few days, making it a great side dish to have on hand.

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

下準備
なすはヘタを切り落とし、縦半分または乱切りにしてから水にさらしてアクを抜く。ピーマンは半分に切り種を除く。
下準備
なすの水気はしっかりとキッチンペーパーで拭き取る。水分が残っていると揚げる際に油が跳ねて危険。
揚げ方
油の温度は約170〜180℃が目安。なすは皮面から先に入れると色よく仕上がる。
揚げ方
ピーマンは火が通りやすいので短時間で揚げる。なすは中まで火が通るようにしっかり揚げる。
味付け
めんつゆ（2〜3倍濃縮）を水・みりんで割った合わせ出汁に、揚げた野菜をすぐに浸すことで味がよく染み込む。
味付け
熱いうちに漬け汁に入れることがポイント。冷めながら味が染み込む。
仕上げ
冷蔵庫で冷やして食べると、さらに味が馴染んで美味しくなる。
保存
冷蔵庫で2〜3日保存可能。作りおきの常備菜として活用できる。

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

8 items

* Tap ingredient names to find on Amazon

3-4eggplants
3-4green bell peppers
3-4tbsp noodle soup base (mentsuyu, 2-3x concentrated)
150-200mlwater
1tbsp mirin
Oilfor frying, as needed
Asmall amount of ginger (optional)
1red chili pepper (optional)

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

01
Cut off the stems of the eggplants, cut them into bite-sized pieces (halved lengthwise or roll-cut), and soak in water for 5 to 10 minutes to remove bitterness.
02
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
03
Thoroughly pat the eggplants dry with a paper towel.
04
Pour frying oil into a pot or frying pan and heat to 170-180°C (340-350°F).
05
Place the eggplants skin-side down in the oil and fry for 2 to 3 minutes. Flip halfway through and fry until tender and golden brown.
06
Next, fry the bell peppers for 1 to 2 minutes. Remove once they are lightly browned.
07
Place the fried vegetables on paper towels to drain excess oil.
08
In a small pot, combine the mentsuyu, water, and mirin. Bring to a boil to make the marinade.
09
Arrange the fried vegetables in a shallow dish or container, and pour the hot marinade over them (or submerge them in the marinade).
10
Once cooled to room temperature, cover with plastic wrap and chill in the refrigerator to let the flavors absorb before serving.

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

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Tips for Vibrant Colors

To keep the eggplants looking vibrant, fry them skin-side down first. This locks in the beautiful purple color before flipping.

How to Store Agebitashi

Store the agebitashi in an airtight container in the refrigerator. It will keep well for 2 to 3 days, and the flavors will deepen over time.

Serving Suggestions

Enjoy this dish chilled on a hot day, topped with grated ginger, grated daikon radish, or bonito flakes for extra flavor.

Juicy & Flavorful: Fried Eggplant and Bell Peppers (Agebitashi) Part 3