Agedashi Eggplant

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Deep-fried eggplant is immediately soaked in a mixture of dashi, mirin, sake, and soy to infuse it with flavor and create a juicy texture.

ByBrandon Go

July 2019

Gallery

Credit: Greg DuPree

Recipe Summary

total:

1 hr 15 mins

active:

40 mins

Yield:

Makes 16 eggplant planks

Ingredients

12 cups canola oil
Master Dashi" data-unit_family="" data-store_location="" type="checkbox" value="" id="recipe-ingredients-label-1364479-0-1">3 cupsMaster Dashi
1/4 cup light soy sauce (usukuchi)
3 tablespoons plus 2 teaspoon sake
2 tablespoons mirin
1 1/2 pounds Japanese eggplants (about 4 eggplants), cut into 16 (2-inch-long, 1-inch-wide, 1-inch-thick) planks

Directions

Step 1

Heat canola oil in a large Dutch oven over medium-high to 400°F.

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Step 2

Just before frying, bring master dashi, soy sauce, sake, and mirin to a boil in a medium saucepan over high. Reduce heat to medium; simmer 1 minute. Remove from heat.
Step 3

Working in 3 batches, add eggplants to hot oil in Dutch oven; fry, stirring constantly, until golden brown, about 1 minute. (Eggplants should be soft around the outside and meet resistance toward the center when pierced with a chopstick.) Using a fine wire-mesh strainer, carefully transfer eggplants to hot dashi mixture in saucepan. Maintain oil temperature of 400°F between batches.
Step 4

Let eggplants soak in dashi mixture at room temperature 30 minutes. Remove eggplants from dashi mixture and serve. (Discard remaining dashi mixture.)

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