It's often called age-bitashi as age means deep-frying and bitashi means marinating in Japanese cooking. Other vegetables can be used to make this dish, such as green beans and bell peppers.
Yield: 4 servings
- 4 small eggplants, cut into quarters or halves lengthwise and make a few slits in the skin
- 1/6 kabocha, seeds removed, sliced into 1/4 inch thick
- 1 zucchini, sliced into 1/4 inch thick rounds
- 8 okra, poked with a fork
- vegetable oil for deep-frying
- for marinade:
- 1 2/3 cup dashi
- 3 Tbsp soy sauce
- 3 Tbsp mirin
- 2 Tbsp rice vinegar
Mix all the ingredients for marinade in a pan and bring to a boil. Stop the heat and let it cool. Pour the marinade in a large bowl and set aside.
Dry vegetables with paper towels.
Heat oil in a deep frying pan to 340 degrees F.
Deep-fry vegetables until cooked through.
Drain fried vegetables on paper towels. Put fried vegetables in the marinade and chill in the refrigerator.