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Deep-fried and Marinated Vegetables


Deep-fried and Marinated Vegetables

Deep-fried and Marinated Vegetables

Photo (c) Setsuko Yoshizuka
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.
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