Deep Fried Eggplant in Light Broth (Eggplant Agebitashi) | Easy Japanese Recipes at

Eggplant Agebitashi

Course: Side Dish
Cuisine: Japanese
Keyword: deep fried, nasubi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Nami
Do you adore eggplant? This Eggplant Agebitashi could be your new favorite for eggplant recipes. The long, slender Japanese eggplant is first deep-fried until crispy browned, then soaked in a flavorful dashi and soy sauce based broth.



  • ¾ cup dashi (¾ cup = 200 ml)
  • 3 Tbsp mirin (3 Tbsp = 40 ml)
  • 3 Tbsp sake (3 Tbsp = 40 ml)
  • 3 Tbsp gluten-free soy sauce (3 Tbsp = 40 ml) (can be regular soy sauce)
  • 1 heaping Tbsp sugar (1 heaping Tbsp = 15 g)


  1. Gather all the ingredients.

    Eggplant Agebitashi Ingredients
  2. In a saucepan, combine ¾ cup (200 ml) dashi, 3 Tbsp. (40 ml) mirin, 3 Tbsp. (40 ml) sake, 3 Tbsp. (40 ml) soy sauce, and 1 heaping Tbsp. (15 g) sugar and mix it all together. Bring it to a boil and turn off the heat (keep it covered so the sauce doesn’t evaporate).
    Eggplant Agebitashi 1
  3. In a deep frying pot/saucepan, add 2 cups (500 ml) oil and bring to 320F (160C).
    Eggplant Agebitashi 2
  4. Check if the oil has reached at 320F (160C) by putting the wooden chopsticks into the oil. If you see the small bubbles coming from the chopsticks, the oil is ready.
    Eggplant Agebitashi 3
  5. While waiting for the oil, we prepare the eggplant. Usually eggplant is soaked in water to prevent discoloration. For this recipe, however, we will skip this process to prevent the oil from contacting with water. Therefore, you will cut the eggplant right before deep frying to avoid changing color. Discard the tops of the eggplant and cut in half lengthwise.
    Eggplant Agebitashi 4
  6. Make incisions on the eggplant diagonally (or cut in a crisscross pattern). Do not cut through, and the intervals should be 1/8 inch (2-3 mm).
    Eggplant Agebitashi 5
  7. Cut each eggplant into 3-4 sections. Make sure to wipe off any moisture with paper towel.
    Eggplant Agebitashi 6
  8. Gently put a few pieces of eggplant, skin facing down, and deep fry for 2 to 2.5 minutes. If you put too many pieces of (cold) eggplant in the oil, the oil temperature will decrease too fast and it gets mushy and greasy. So do not overcrowd the pot. If you realize the oil temperature is too low, take out the eggplant and wait till the oil reaches the right temperature. Remove from the oil and drain on a wire rack, skin facing up. Deep fry the next batch, until all the eggplant pieces are deep-fried.
    Eggplant Agebitashi 7
  9. When the eggplants are cooled, transfer to a rimmed container or dish. Heat up the sauce until hot and then pour the hot sauce over to soak the eggplant for several hours (at least 1 hour). If you serve this dish chilled, put it in the refrigerator.
    Eggplant Agebitashi 8
  10. While soaking, peel the skin of daikon and grate.
    Eggplant Agebitashi 9
  11. Cut green onion and grate ginger.
    Eggplant Agebitashi 10
  12. To serve, put the eggplant in a dish and sprinkle some katsuobushi. Put grated daikon and grated ginger on top. Pour the sauce over and garnish with green onion. Serve chilled or at room temperature. You can keep it in the refrigerator up to 2-3 days.
    Eggplant Agebitashi 11

Recipe Notes

Prep/Cook time excludes the time for soaking eggplant (at least 1 hour).

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.