Nasu no Agebitashi

Eggplants with a melting, silky texture, soaked in a deep umami broth. The skin stays glossy, contrasting with the tender core that releases juice at the first bite.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 410
• Protein: 5 g
• Carbs: 11 g
• Fat: 37 g

Ingredients

• 3 piece Eggplant (aubergine) ( cut into pieces and scored )
• 1000 ml Sunflower oil ( for frying )
• 200 ml dashi stock ( liquid )
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp White sugar
• 1 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 5 g bonito flakes optional ( for garnish )
• 10 g Fresh ginger ( grated )

Instructions

1. Preparing the eggplants

   Cut the eggplants in half lengthwise, then into 5 cm sections. Score the skin in a tight grid pattern without cutting through the flesh: this allows the broth to penetrate to the core.

2. Frying

   Heat the sunflower oil to 170°C. Deep-fry the eggplants flesh-side first. When golden, turn them skin-side down. The flesh should be soft under finger pressure.

3. Preparing the broth

   In a small saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a boil to dissolve the sugar and cook off the mirin's alcohol, then remove from heat.

4. Soaking

   Place the hot eggplants in the broth. Let them soak for at least 15 minutes. They will soak up the liquid like a sponge.

5. Finishing and serving

   Grate the fresh ginger. Serve the eggplants with their soaking broth, then garnish with sliced spring onion, bonito flakes, and a touch of grated ginger for extra depth.

Chef's tips

• Dry the eggplants perfectly before frying to prevent oil splatters.
• For a lighter version, you can pan-fry the eggplants with less oil, but the texture will be less silky.

Storage

Can be kept for 3 days in the refrigerator in its broth. This dish is excellent served cold the next day.