How to make ★Marinated Eggplant★〜Eggplant-Age-bitashi〜(EP110)

Posted on Posted in Vegetables, 未分類

Today, I am going to be making “Marinated Eggplant” in Japanese, Egg plant Age-bitashi This is a very popular summer dish.

Age-Bitashi means Deep fried and marinated.

This cooking method is standard in Japanese cuisine.

We are losing appetite in summer. Deep fried and marinated eggplant is so tasty and high in calories and a good source of energy.

Let’s get start the quick and easy summer recipe!

Three eggplants (about a pound)
Six Shishito pepper or green pepper
grated ginger
Three tablespoons Mentsuyu
(4 times concentrated: if you use store-bought)
or Two tablespoons thick dashi, One tablespoon regular soy sauce 
one tablespoon Mirin

1) Wash eggplant and pat dry. Cut in 3 lengthwise. Then, cut in half horizontally. Score the surface diagonally to make it cook faster.

2) Cut Shishito pepper in half and remove the seeds out.

3) Heat your oil for frying in a frying pan. When it reaches about 350℉(180℃), deep fry Shishito pepper for a minute or until the color turns blight green. Take out into straighter set on a bowl.

Add in eggplant and cook until slightly browning around the edges.
Take out into a straighter along with Shishito pepper.

4) Pour a generous amount of boiling water over Shishito pepper and eggplant to remove excess oil. And drain. This step also makes the ingredients soften, and absorbs dashi well.

5) While draining, mix ginger and Mentsuyu well.

Transfer the vegetables in a deep dish.

Pour over the sauce, and marinate for at least 2 hours. If you want to make it faster, place a piece of plastic directly on top. Turn it over after 30 mins. Leave it another 30 mins and it’s good to go.

You can serve it warm or chill. It will well keep in a fridge for up to 5 days.

I would like to garnish with summer aromatics. These are sliced Myoga ginger. It’s like young and fresh ginger, has refleshing aroma. And these are Shiso leaves, as known as Japanese basil, as you might already know.

Or you can serve with chopped scallion and 7 herbs chili pepper.

The eggplant absorbs all the Umami from Mentsuyu. The texture is so soft and all the goodness flows out in your mouth when you chew. I make this dish at least once a week in summer. I love this!

Give it a try and let me know how you like it!

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