Yasai No Agebitashi is a good example of how Japanese cooking can be so simple and yet elegant and full of flavour. A great dish to prepare ahead of time, deep-fried vegetables are dunked into a delectable marinade of dashi, soy sauce and mirin and served at room temperature. Yasai No Agebitashi is a wonderful way to enjoy seasonal vegetables with unmistakable Japanese flavours.
Ingredients
- 1 large aubergine (eggplant)
- 16 okra, washed
- sunflower oil, for deep-frying
- 5 cm (2 inch) piece of daikon (white radish)
- 2 tsp peeled and finely grated root ginger
- 4 tbsp finely sliced spring onions (scallions)
- 8 tbsp dried bonito flakes (katsuobushi) (optional)
- toasted white sesame seeds (optional)
For the Marinade and Sauce
- 400 ml (13½fl oz/1 cups) Primary Dashi or infuse a goodquality dashi infusion bag in 400 ml (13½fl oz/ 1 cups) of boiling water, or lastly use 1 tsp instant dashi powder dissolved in 400 ml (13½fl oz/1 cups) hot water
- 3 fl oz/1/3 cup (80 ml) soy sauce
- 3 fl oz/1/3 cup (80 ml) mirin
- 3 fl oz/1/3 cup (80 ml) sake
- 1 tbsp granulated sugar
How to Make It
- First prepare the Primary Dashi. Make the marinade by combining all the marinade ingredients in a pan, bring to the boil, ensure the sugar is completely dissolved, then turn off the heat.
- Cut the aubergine (eggplant) in half lengthways and then into 8 long wedges about 2.5 cm (1 inch) wide. Score the skin of the aubergine (eggplant) wedges without cutting it completely through from one side to the other. You want to make deep incisions in the aubergine’s (eggplant’s) skin and flesh as this will help it cook more easily and absorb more of the marinade. Cut each wedge in half to make 16 aubergine (eggplant) pieces. Using a small, sharp knife, make a small incision in the middle of each okra so they do not burst while deep-frying.
- Cut the aubergine (eggplant) in half lengthways and then into 8 long wedges about 2.5 cm (1 inch) wide. Score the skin of the aubergine (eggplant) wedges without cutting it completely through from one side to the other. You want to make deep incisions in the aubergine’s (eggplant’s) skin and flesh as this will help it cook more easily and absorb more of the marinade. Cut each wedge in half to make 16 aubergine (eggplant) pieces. Using a small, sharp knife, make a small incision in the middle of each okra so they do not burst while deep-frying.
- In the same oil, fry the okra for 2 minutes or until they start to blister but not brown. Drain on the same rack and transfer to the marinade, ensuring they are submerged. Let the vegetables marinate for at least 1 hour and up to overnight.
- When you are ready to serve, peel and finely grate the daikon (white radish).
- To serve, place 2 pieces each of aubergine (eggplant) and okra in the middle of a bowl, pour a couple of tablespoons of the marinade over the vegetables, topping them with the grated daikon (white radish), ginger and spring onions (scallions). Add some dried bonito flakes and a little sprinkle of toasted white sesame seeds if using, and serve.