Fried Vegetables in Broth (Vegetables Agebitashi)

Method11 steps · about 45 min

1. 1

   Step 1: Mix the 300 ml ready dashi, soy sauce (2 tbsp), mirin (1 tbsp) and pinch of salt in a lidded container large enough to hold all the vegetables snugly.

   Uses 300 ml ready dashi stock · 2 tbsp soy sauce · 1 tbsp mirin · 1 pinch salt

2. 2

   Step 2: Trim the tips of the okra (80 g) stems. Shave away the dark ridge where each stem joins the pod without exposing the seeds. Make a tiny incision in the side of each pod so it will not burst during frying.

   Uses 80 g okra

   
3. 3

   Step 3: Remove the stems and seeds from both capsicums and cut them lengthwise into strips about 1.5 cm wide.

   Uses 80 g yellow capsicum · 80 g red capsicum

4. 4

   Step 4: Trim the asparagus (80 g) ends and cut the spears into pieces about 5 cm long.

   Uses 80 g asparagus

5. 5

   Step 5: Trim the eggplant (100 g) stem. Cut a thin eggplant into 4–6 lengthwise wedges, halving long wedges to about 5 cm. For a thick eggplant, halve it lengthwise and cut slices about 1 cm thick. Gather it with the prepared okra, capsicums and asparagus.

   Uses 100 g eggplant · Prepared okra · Prepared capsicums · Prepared asparagus

   
6. 6

   Step 6: If using the garnish, soak finely julienned white scallion in ice water until curled, then drain well. Set it aside for serving.

   Uses Finely julienned white scallion, optional · Ice water for curling optional scallion garnish

7. 7

   Step 7: Fill a frying pan with oil to a depth of about 1.5 cm and heat it to 170°C / 338°F.

   Uses Oil for deep frying

8. 8

   Step 8: Fry one type of prepared vegetable at a time in uncrowded batches for about 1 minute, turning halfway, until tender and lightly coloured. A large pan can hold two types together if they are not crowded.

   Fry one vegetable batch · 1 minUses Vegetables for this batch · Hot frying oil; retained amount unknown

9. 9

   Step 9: Lift each cooked batch onto kitchen paper to drain briefly, then transfer it to the prepared broth while still hot. Repeat the fry, drain and transfer cycle until all the vegetables are in the broth.

   Uses Cooked vegetables from each repeated batch · All prepared soaking broth

   
10. 10

    Step 10: Cover the container and refrigerate the vegetables in their broth for at least 30 minutes, or a few hours for a fuller flavour.

    Refrigerate vegetables at least 30 minutes · 30 minUses All fried vegetables in the broth

    
11. 11

    Step 11: Divide the vegetables among four side bowls or plates, including a few pieces of each kind. Lift them from the soaking broth and optionally top with the drained curled scallion. Serve chilled and keep the remaining portions refrigerated.

    Uses All marinated vegetables; adhering broth amount unknown · Optional drained scallion garnish