How to Cook Mixed Vegetables Agebitashi
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Mixed Vegetables Agebitashi

Japanese style fried vegetables, soaked in sauce and served at room temperature
Course Side Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people

Ingredients

  • 500 grams sweet potatoes
  • 500 grams squash
  • 3 to 4 large eggplants preferably Asian variety
  • 200 grams green beans

For the sauce

  • 1 packet dashi
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/2 teaspoon sesame seed oil

To complete the dish

  • cooking oil for deep frying
  • toasted sesame seeds to garnish

Instructions

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.

Video

Notes

Inspired by a recipe from NHK World - Japan.