Metric:
Half Kabocha
( Japanese Pumpkin )
2 Eggplants
( Large Japanese or Chinese )
360ml Mentsuyu
360ml Water
20 Green Beans
10 Okra Pieces
1 Red Pepper
Oil for deep-frying
TRADITIONAL JAPANESE RECIPE: Vegetable Agebitashi is a deep-fried dish. The Vegetables in Agebitashi are chilled and marinated in a Soy Sauce-based sauce. Deep frying vegetables, without any flour and batter coating, is called Suage in Japan.
The idea is that 'saugeing' removes the bitterness from the vegetables without decolouring them. Brief deep frying Vegetables in hot Oil also makes the them crispy on the outside but not oily in the inside as it often happens with deep fried food.
Skill Level:  |
Time: 2.5 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Slice the Japanese Pumpkin ( Kabocha ) into 6mm / 0.2in thick pieces.
02 - Cut the Eggplants into halves vertically, make shallow diagonal cuts on the eggplant skin ( grill like incisions ), then cut into 5cm / 2in long pieces.
04 - Cut the Red Pepper into 1.5cm / 0.5in wide strips.
05 - Cut the ends and tops off of the Green Beans.
06 - Cut Okura vertically into halves.
07 - Remove any moisture from all the Vegetables.
( you can use some kitchen papaer, be delicate )
08 - In a large dish, at least 5cm / 2in deep, mix Mentsuyu and Water.
09 - In a pot, heat the Oil to 175C / 350F.
10 - Deep-fry all the Vegetables:
Cook Kabocha slices for 2 minutes,
Eggplants for 1 minute,
Red Pepper for 30 seconds,
Green Beans for 30 seonds.
11 - Place the all the Vegetables in the large dish with the Sauce mixture directly after removing from the Oil and let marinate in the refrigerate for a couple of hours.
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