Agebitashi Recipe
Eggplant and shishito peppers fried then marinated in light soy dashi broth with bonito flakes and ito togarashi
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Ingredients
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Eggplant & Peppers
Marinade (Light Soy–Dashi)
Garnish & Finish
Method
Eggplant & Peppers
Prepare vegetables
Wash the eggplant and shishito peppers. Cut the eggplant into 1–1.5 inch batons or bite-sized pieces; if using a large globe eggplant, salt lightly and let sit 10 minutes to draw out moisture, then blot dry. Trim stems from the shishito peppers and leave whole.
Dust with starch
Place the eggplant pieces in a bowl and lightly toss with the potato starch or cornstarch so each piece has a thin dusting. Also dust the shishito peppers very lightly (this helps crisping and keeps the marinade from immediately making them soggy). Shake off excess starch.
Fry until tender and lightly crisp
Heat a 10–12 inch skillet or shallow pot over medium-high heat. Add the neutral oil and heat until shimmering (about 180°C/360°F or when a small pinch of starch sizzles). Fry the eggplant in batches if necessary so pieces do not crowd; cook until the exterior is golden and crisp and the interior is tender, about 3–4 minutes per side depending on size. Remove to a paper towel-lined tray. Quickly fry the shishito peppers 1–2 minutes until blistered; they should soften but retain some bite. Drain together and set aside briefly.
Marinade (Light Soy–Dashi)
Make the marinade
Combine 1 cup dashi, 2 tbs light soy sauce, 1 tbs mirin, 1 tbs sake, and 1 tsp sugar in a small saucepan. Bring gently to a simmer over medium heat just to dissolve the sugar and alcohol, about 1–2 minutes. Remove from heat and stir in 1 tbs bonito flakes. Let steep for 5 minutes so the bonito infuses the broth.
Strain and cool
Strain the marinade through a fine sieve or cheesecloth into a bowl to remove the bonito flakes. Taste and adjust seasoning — it should be a light, balanced soy–dashi with gentle sweetness and umami. Allow the marinade to cool to warm or room temperature (about 10–15 minutes).
Marinate the fried vegetables
Place the fried eggplant and shishito peppers in a shallow heatproof dish or bowl in a single layer or loosely stacked. Pour the warm (not boiling) marinade over them so pieces are partially submerged. Let sit at room temperature for 10–20 minutes to absorb the flavors. For deeper flavor, cool completely and refrigerate for 30–60 minutes — agebitashi is often served slightly chilled. If refrigerating, cover the dish.
Garnish & Finish
Serve
Using a slotted spoon or tongs, transfer pieces to serving plates, spooning a little of the marinade over them. Scatter a small pinch of ito togarashi over each portion, add sliced scallions and a sprinkle of toasted sesame seeds if using. Serve immediately (warm) or chilled — both are traditional.