Nasu Yuzu Shiso Agebitashi is a delightful Japanese dish known for its unique combination of flavors and textures. Originating from Japan, this dish features eggplant as its star ingredient, which is deep-fried to a perfect golden brown. The eggplant is then soaked in a flavorful broth made from dashi, soy sauce, and yuzu juice, giving it a refreshing citrusy tang. The addition of shiso leaves introduces a hint of minty freshness, making each bite a harmonious blend of umami, tanginess, and herbal notes. Loved for its light yet satisfying taste, this dish is often enjoyed as a refreshing side in Japanese cuisine. Its balance of flavors and simple preparation make it a favorite for those seeking a taste of authentic Japanese home cooking.
Nasu Yuzu Shiso Agebitashi
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 2 Piece
- Dashi – 2 Cups
- Soy Sauce – 3 Tbsp
- Yuzu Juice – 2 Tbsp
- Shiso Leaves – 8 Piece
- Vegetable Oil – 500 Ml
- Mirin – 1 Tbsp
- Sugar – 1 Tsp
- Salt – 0.5 Tsp
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
2 Grams
Saturated Fat
850 Mg
Sodium
28 Grams
Total Carbohydrate
6 Grams
Dietary Fiber
10 Grams
Sugars
5 Grams
Protein
Directions
Step 1
Cut the eggplants into quarters lengthwise. Soak them in water for 10 minutes to remove bitterness.
Step 2
Heat the vegetable oil in a pan over medium-high heat. Pat the eggplants dry with a paper towel.
Step 3
Deep-fry the eggplants until golden brown. Remove and drain on paper towels.
Step 4
In a saucepan, combine dashi, soy sauce, yuzu juice, mirin, sugar, and salt. Bring to a simmer.
Step 5
Add the fried eggplants to the simmering broth. Let them soak for 10 minutes to absorb the flavors.
Step 6
Serve the eggplants in bowls, garnished with shiso leaves and a sprinkle of grated ginger for added fragrance.
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