Our Best Japanese Eggplant Recipes - worldfoodies.net

Our Best Japanese Eggplant Recipes


eggplant japanese recipes

Japanese cuisine is one of the many food traditions acknowledged by the United Nations for its cultural importance. Aside from noodles, rice, and simmered dishes, Japan has a lot more to offer. Being influenced by many nations, this matter enriched the country’s cuisine more. The eggplant Japanese recipes are a famous result of this one.

Japanese cuisine is stylish and elegant, its preparation and appearance honed over many years, so its flavors are delicate and pure. It can offer a lot of things for you to enjoy. You can first try these Asian variations of eggplant recipes.

The eggplant dishes might be unfamiliar to you because most people remember sushi when it comes down to Japanese foods. Do not be blinded! It is as healthy and mouth-watering as any of its kind. If you love eggplant, below is one of the best Japanese eggplant recipes that you can try.

Eggplant Agebitashi

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Agebitashi is a Japanese word that means deep-fried and soaked, and it is one of the most favorite go-to eggplant Japanese recipes. Why? Because it is easy to make and perfect for any occasion. Make this dish as your first Japanese eggplant cuisine food.

Ingredients to prepare:

● Two eggplants, cut in a crisscross pattern.

● Two cups of vegetable or canola oil for frying.

● Three-inch radish, skin peeled and grated.

● One green onion, cut in small bits.

● One inch ginger, grated.

● One pack of katsuobushi (dried bonito flakes).

For the sauce, here are the ingredients:

● A three-fourth cup of dashi or Japanese soup stock.

● Three tablespoons of mirin

● Three tablespoons of sake

● Three tablespoons of soy sauce

● One heaping tablespoon of sugar

How to cook it:

Combine all the ingredients of the sauce in low heat, turn it off once it begins to boil.

Deep fry the eggplant into a 320-degree Fahrenheit oil for 2 minutes. Take the eggplants out and let the oil drain on a wire rack.

Put the fried eggplants in a rimmed dish or container once they are cooled.

Pour the sauce over the eggplants and let it soak for at least an hour or two. You can put the rimmed dish or container in the fridge if you want to serve the eggplants chilled.

After soaking the fried eggplants in the sauce for an hour or two, you can put some eggplants in a serving bowl, sprinkle some katsuobushi, put the grated ginger and radish on top, then pour the sauce over and add few green onions for that finishing touch!

The best thing about eggplant Japanese recipes is that you can always keep them for long days by storing them in the fridge for up to two to three days. These recipes are great side dishes and even perfect snacks that you can enjoy anytime with your family and friends.

Lastly, there are still many more such as Nasu Dengaku – Miso Glazed Eggplant, Marinated Teriyaki Eggplant, and Japanese Eggplant Tempura. These are some that you can also try after the Eggplant Agebitashi.

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