Eggplant Agebitashi
Serves 4
5 mins prep
15 mins cook
20 mins total
Eggplant agebitashi is a simple Japanese dish where tender fried eggplant soaks up a savory dashi soup. It's perfect as a light side or appetizer!
Dashi Soup
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Prepare the Eggplant: Cut the eggplants in half lengthwise. Then, make diagonal slits and cut each half in two, so you end up with quarters.
Fry the Eggplant: Heat oil in a frying pan over medium heat. Place the eggplant pieces skin-side down and fry until soft on all sides.
Make the Soup: While cooking the eggplant, combine soy sauce, mirin, dashi powder, water, and grated ginger in a small saucepan. Bring to a gentle boil, then turn off the heat.
Soak the Eggplant: Place the fried eggplant in a container or dish. Pour the warm dashi soup over it and let it soak for about 10 minutes.
Serve: Garnish with chopped scallion and enjoy!
