Stewed eggplant Agebitashi
Origin of the recipe
Eggplant is loved all over the world, including in Asia. Agebitashi translates from Japanese as "fried and soaked." These fried and braised eggplants, steeped in a generous amount of vinegar-spiced soy sauce and saturated with aromatic moisture, make a delicious appetizer or accompaniment to rice. This recipe is adapted for European cuisine and does not contain any exotic ingredients.
What do you need for cooking?
Ingredients
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Eggplants
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Vegetable oil
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Soy sauce
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Rice vinegar
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Water
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Sugar
Kitchen utensils
- Knife
- Board
- Pressure cooker
Fragrant braised eggplant, Agebitashi, is a delicate Japanese appetizer made with eggplant, soy sauce, rice vinegar, and spices. This simple, richly flavored recipe is perfect for a light dinner or as a side dish. Give it a try!
Step-by-step recipe
Step 1:
Cut the eggplants in half, cutting off the stems.
Step 2:
Make deep diagonal cuts on the skin every 2-3 mm.
Step 3:
Heat vegetable oil in a frying pan and fry the eggplants on both sides for 2-3 minutes over medium heat.
Step 4:
Remove the eggplants from the pan.
Step 5:
Pour soy sauce, rice vinegar, sugar and water into the pan.
Step 6:
Return the eggplant to the pan and cook for 10 minutes, covered, over medium heat, turning occasionally.
Step 7:
Cool the eggplants, place them on a plate with the sauce, garnish with green onions, and add grated ginger or radish. Serve with rice or as an appetizer.
