Credit: Jason Leung

Eggplant Agebitashi

Name: Eggplant Agebitashi
Prep time: 900 s
Cook time: 1800 s
Total time: 89100 s
Yield: 1
Cuisine: Japanese
Ingredients: FOR THE MARINADE; Dashi: 750 g; White soy: 125 g; Mirin: 65 g; Ginger: 15 g (grated); Salt: 8 g; FOR THE DISH; Japanese eggplant: 1; Chives: 1 bunch; Katsuobushi: 1/4 cup (shaved); Neutral oil: for frying

10 Jul 2025

David Yoshimura

Chef

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Difficulty

Medium

Total Time

24H 45MIN

Cuisine

Japanese

Ingredients

FOR THE MARINADE

Dashi: 750 g

White soy: 125 g

Mirin: 65 g

Ginger: 15 g (grated)

Salt: 8 g

FOR THE DISH

Japanese eggplant: 1

Chives: 1 bunch

Katsuobushi: 1/4 cup (shaved)

Neutral oil: for frying

This dish highlights the deep umami and soft texture of eggplant through a traditional Japanese technique—light frying followed by an overnight marinade. Finished with grilled char and classic garnishes, it’s a refined take on agebitashi.

How to make Eggplant Agebitashi

01.

Make the Marinade

In a bowl, mix the marinade ingredients until combined.

02.

Prepare the Eggplant

Score the eggplant on both sides, making incisions about 1–2 cm deep.
Cut into large pieces, approximately 4 cm (1.5 inches).

03.

Fry the Eggplant

Heat oil to 350°F.
Gently fry the eggplant for 20–30 seconds, just until the surface is set.

04.

Marinate Overnight

Transfer the hot eggplant directly into the marinade and let rest overnight in the refrigerator.

05.

Dry and Grill

The next day, remove the eggplant and allow it to dry at room temperature for 1 hour.
Grill the eggplant on both sides until lightly charred.

06.

Heat the Marinade

Heat 240 ml (1 cup) of the marinade on the stove until warm.

07.

Finish and Garnish

Place the grilled eggplant in a bowl, pour the hot marinade over it, and garnish with chopped chives and shaved katsuobushi.

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10 Jul 2025

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The Chef

David Yoshimura is the chef-owner of Nisei in San Francisco, where he crafts refined Japanese-American cuisine that blends traditional techniques, local ingredients, and personal heritage with precision.

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