This dish requires some Japanese cooking techniques that you might not be familiar with. So let’s go over them first. Tip 1: Suage (素揚げ) You could also shallow fry eggplants. However, you have to make sure that the eggplant skin is nicely coated with oil at alltimes. I suggest combiningthe eggplant and oil in a large bowl first and rubbing the eggplant completely with oil with your hands first before you shallow fry. If you don’t, the water and moisture escaping from theeggplant willdiscolor and result inpatchy skin. Tip 2: Kakushibocho (隠し包丁) The same technique could also becalled Kazari-bochowhen the scoringlooks pretty on the ingredient such as this eggplant. The purpose of scoring is the same, but it also looks decorative (“kazari”) so that’s how the name comes about.

Technically, we score the ingredient without making it too visible (so when you serve, it’s not obvious). That’s where the name “kakushi” or “hidden” comes from. Many of you requested gluten-free recipes (thank you!), so I actually made this dish with gluten-free soy sauce. Of course, you can use regular soy sauce and you don’t need to adjust anything in the recipe. Agebitashi means deep-fried and soaked. The dish is composed of deep-fried eggplant soaked in light dashi and soy sauce-based broth. This change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items. To return faulty items see our Returning Faulty Items policy.

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We use this technique for ingredients that are hard to cook through and absorb flavors such as daikon, eggplant, and konnyaku. SG CH IH Mark: The CH refers to all cooking heaters and the IH refers to induction heaters, and they apply to all heat sources, including gas heaters, sheath heaters and enclosed heaters. In addition, the SG CH IH mark can only be displayed on products that conform to a wide range of strict standards to ensure that they can be used safely and without worry, such as tests to determine the strength of the handles, etc. Details Can’t make good incisions? Sharpen your knife and practice will make it perfect. 🙂 Make It Vegetarian/Vegan-Friendly Brief deep frying in hot oil makes the ingredients crispy on the outside, and the remaining heat will slowly cook the inside of the ingredients. Once cooked, the tender eggplant easily absorbs the broth.

You might wonder if this can be a vegetarian/vegan dish. Sure you can! Replace Awase Dashi (bonito flakes + kombu dashi) with Vegan Dashi made with kombu and dried shiitake mushrooms! It’s a simple dish, yet you’ll be surprised how delicious eggplant can be after it absorbed all the flavors in the dashi broth. If you’re a fan of eggplant, I know you’re going to love this dish! Helpful Cooking Techniques Light scoring of the ingredients is called Kakushi-bocho in Japanese. Kakushi or kakusu means hidden and hide, and Bocho or hocho means a knife. This technique is used so thatThis change of mind return policy is in addition to, and does not affect your rights under the Australian Consumer Law including any rights you may have in respect of faulty items. Deep frying vegetables without coating any flour or batter is called Suage in Japanese. Su means natural or uncoated in this case, and age (pronounce a-geh) means deep-frying. You mightwonder what’s the idea behinddeep frying eggplants. And for garnish, omit sprinkling katsuobushi at the end. As easy as that! Make Eggplant AgebitashiGluten-Free