Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Mixed vegetables agebitashi
You can keep this vegetable dish in the fridge overnight, take it out and allow it to come to room temperature the next day and the vegetables will be even tastier.
Course
Side Dish
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Soaking time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
500
grams
sweet potatoes
500
grams
squash
3 to 4
large
eggplants
preferably Asian variety
200
grams
green beans
For the sauce
1
tablespoon
dashi granules
¼
cup
soy sauce
¼
cup
mirin
½
teaspoon
sesame seed oil
To complete the dish
cooking oil
for deep frying
toasted sesame seeds
to garnish
Instructions
Prepare the vegetables
Peel the sweet potatoes and cut into wedges.
Scoop out the seeds of the squash and discard. Peel the squash and cut into wedges.
Cut each eggplant into halves vertically. Cut into half-inch slices.
Trim the ends and sides of the green beans.
Make the sauce
Stir together all the ingredients for the sauce. Make sure that the dashi is completely dissolved.
Pour the sauce into a wide shallow bowl.
Fry the vegetables
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Deep fry the vegetables, one kind at a time. Scoop out with a kitchen spider to allow excess oil to drip off.
Drop the fried vegetables into the sauce. Make sure every piece is soaked in sauce.
Leave the vegetables to soak for another 30 minutes.
Serve the mixed vegetables agebitashi at room temperature topped with toasted sesame seeds.
Notes
Inspired by a
recipe
from NHK World - Japan.