Name: Fried Eggplant and Green Peppers (Agebitashi)
Ingredients: 2-3 eggplants; 3-4 green peppers; 3-4 tbsp tsuyu (double-concentrate noodle soup base); 100-150ml water; 1 tbsp mirin; Frying oil, to taste; A pinch of grated ginger (optional); A pinch of white sesame seeds (optional)

About "Fried Eggplant and Green Peppers (Agebitashi)"

This cooking video shows you how to make Eggplant and Green Pepper Agebitashi (fried and marinated vegetables). Using tsuyu (noodle soup base) makes seasoning quick and easy, making this an excellent meal-prep dish. By deep-frying the eggplant and green peppers before soaking them in the marinade, they absorb the rich flavors and get a wonderfully juicy texture. It tastes delicious served chilled and works perfectly as a side dish or palate cleanser. With simple steps and foolproof results, it's an easy and delightful home-cooked meal.

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

下準備
なすはヘタを落とし乱切りまたは一口大に切り、水にさらしてアクを抜く。ピーマンは縦半分に切り種とヘタを取り除く。
下準備
なすは水気をしっかりキッチンペーパーで拭き取ってから揚げると油はねを防げる。
揚げ方
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。なすは色鮮やかになり、ピーマンは短時間でさっと揚げる。
火加減
揚げすぎると食感が損なわれるため、なすは2〜3分、ピーマンは30秒〜1分程度を目安に揚げる。
味付け
めんつゆ・水・みりんを合わせた調味液を作り、揚げたてのなすとピーマンをすぐに浸すことで味がよく染み込む。
味付け
調味液はめんつゆ（2倍濃縮）を使う場合は水で薄めて使用し、甘みはみりんや砂糖で調整する。
仕上げ
揚げた野菜を熱いうちに調味液に入れることで、冷める過程で味がよりしみ込む。
保存
粗熱を取った後、冷蔵庫で保存可能。翌日以降も味がなじんでさらに美味しくなる。作りおきとして2〜3日を目安に食べきる。
アレンジ
好みで生姜やごまを添えると風味がアップする。

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

8 items

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2-3eggplants
3-4green peppers
3-4tbsp tsuyu (double-concentrate noodle soup base)
100-150mlwater
1tbsp mirin
Fryingoil, to taste
Apinch of grated ginger (optional)
Apinch of white sesame seeds (optional)

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

01
Cut off the stems of the eggplants and cut them into bite-sized rolling pieces (rangiri). Soak the cut eggplant in water for about 5 minutes to remove any bitterness.
02
Cut the green peppers in half lengthwise and remove the stems and seeds.
03
Thoroughly wipe off any moisture from the eggplant using paper towels.
04
Pour frying oil into a pan or pot and heat it to 170–180°C (340–350°F).
05
Deep-fry the eggplant for 2 to 3 minutes. Once the surface is lightly browned and tender, remove them from the oil.
06
Next, deep-fry the green peppers for 30 seconds to 1 minute, then remove them.
07
In a shallow tray or storage container, mix the tsuyu, water, and mirin to make the marinade.
08
Immediately soak the freshly fried eggplant and green peppers in the marinade.
09
Once cooled to room temperature, chill in the refrigerator to let the flavors meld.
10
Plate the dish and top with ginger or white sesame seeds if desired to complete.

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

* Content organized by topics from the video.

Why Deep-Fry First?

Deep-frying the vegetables first helps lock in their vibrant colors and softens their texture, allowing them to absorb the savory marinade much better.

Serving and Storage Tips

This dish is delicious served warm, but chilling it in the fridge makes it even more refreshing. It can be stored in an airtight container for 2-3 days.

Juicy & Flavorful Fried Eggplant and Green Peppers (Agebitashi) | Part 6