Agebitashi Salad with Summer Vegetables

|  VEGETARIAN |
|  MARINADING PROCESS TAKES 30 MIN |

for two servings

2 / MEDIUM EGGPLANT preferably Japanese or Italian (long skinny ones)
1/2 / MEDIUM ONION
1/2 / MEDIUM BELL PEPPER
 

for the marinade

1 tbsp / RICE VINEGAR
1 tbsp / SOY SAUCE
1 tbsp / MIRIN
2" (5 cm) / GINGER

COOKING OIL
KAIWARE BABY RADISH for garnish (optional)

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1. Cut eggplant, onion and bell pepper into bite size. Remove water with paper towel.
2. Ground ginger. Combine all ingredients for the marinade.
3. Heat up oil in a pan and deep fry* vegetables over medium heat for about a few mins. Small amounts at a time. Drain.
4. Add into sauce while still hot.
5. Let it marinade for 30 min to overnight.

notes:

• Agebitashi is a cooking method to deep-fry and marinade in rice vinegar, soy sauce and mirin base sauce.
• Try other vegetables such as long beans and asparagus.
• Tastes great the second day. Try on top of soup noodles.

* Deep frying with minimum oil technique from “Agenai Agemono” by Yoko Ishihara was used here. The two key points are 1: Use a spoon to occasionally pour over some oil on top. 2: Tilt pan to create a deeper pool of oil.

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adopted from Yukimasa Rika no Osu Ryori by Rika Yukimasa

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