Eggplants Agebitashi
Marinade fried eggplants in a soy sauce and dashi based broth to infuse them with a clean, umami flavour. Serve chilled for a refreshing, juicy counterpoint to a meal.
Ingredients
- Eggplants
- Dashi to taste
- Soy sauce to taste
- Sugar to taste
- Water enough to cover eggplants
Instructions
- Simmer dashi, soy sauce and sugar in a small pot until combined.
- Cut eggplants into batons and fry until golden in a generous amount of oil.
- Allow eggplants to cool, and store in a glass container.
- Cover eggplants with the marinade and refrigerate overnight.
Notes
Begin with a 1:1:1 ratio and adjust to taste. You may want to dilute it somewhat with water.