Mixed Vegetables Agebitashi
Japanese style fried vegetables, soaked in sauce and served at room temperature
3 to 4
preferably Asian variety
For the sauce
sesame seed oil
To complete the dish
for deep frying
toasted sesame seeds
Prepare the vegetables
Peel the sweet potatoes and cut into wedges.
Scoop out the seeds of the squash and discard. Peel the squash and cut into wedges.
Cut each eggplant into halves vertically. Cut into half-inch slices.
Trim the ends and sides of the green beans.
Make the sauce
Stir together all the ingredients for the sauce. Make sure that the dashi is completely dissolved.
Pour the sauce into a wide shallow bowl.
Fry the vegetables
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Deep fry the vegetables, one kind at a time. Scoop out with a kitchen spider to allow excess oil to drip off.
Drop the fried vegetables into the sauce. Make sure every piece is soaked in sauce.
Leave the vegetables to soak for another 30 minutes.
Serve the mixed vegetables agebitashi at room temperature topped with toasted sesame seeds.
Inspired by a recipe from NHK World - Japan.