Nasu no Agebitashi

Nasu no Agebitashi is a traditional Japanese dish featuring deep-fried eggplant marinated in a savory dashi sauce. This delightful vegetarian option is perfect for a light lunch, bursting with umami flavors and a hint of sweetness.

Ingredients

• Japanese eggplant - 2 medium-sized
• Vegetable oil - 200 ml (for frying)
• Soy sauce - 50 ml
• Mirin - 30 ml
• Dashi stock - 150 ml (can be made from instant dashi powder)
• Green onions - 2 stalks (sliced for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. 1. Begin by slicing the Japanese eggplants in half lengthwise. If desired, you can score the flesh lightly with a knife to help absorb the marinade.
2. 2. Heat the vegetable oil in a deep pan or pot over medium heat until hot but not smoking.
3. 3. Carefully add the eggplant halves to the hot oil, cut side down, and fry for about 3-4 minutes until golden brown. Flip and fry the other side for another 3-4 minutes until tender and crispy.
4. 4. Remove the eggplants from the oil and drain on paper towels to absorb excess oil.
5. 5. In a separate pot, combine the soy sauce, mirin, and dashi stock. Bring to a gentle simmer over low heat for about 5 minutes to allow the flavors to meld.
6. 6. Place the fried eggplants in the simmering sauce, ensuring they are submerged. Let them marinate for about 10 minutes to absorb the flavors.
7. 7. Serve the marinated eggplants warm or at room temperature, garnished with sliced green onions and a sprinkle of sesame seeds.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant, promoting heart health.
• Low in calories, making it a great option for weight management.

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