Credit: Jason Leung
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.
