July 18, 2012

Nasu no Age Bitashi/なすの揚げ浸し

As part of supper tonight, I made nasu no age bitashi.
Nasu = Eggplant
Age = Deep-fried
Bitashi < Hitashi, which derives from the verb hitasu (to soak).

I have already written about this dish here, but in this post, I erroneously called the dish nasu no nibitashi.  I later found that this dish is called nasu no age bitashi.

なす = Eggplant
揚げ = Deep-fried
浸し(びたし) < 浸し(ひたし)、「浸す」という動詞から


14 eggplants, given to us by my father-in-law:

First cut in half lengthwise, and then make shallow diagonal cuts, make similar cuts vertical to the first, and soak in water to remove aku (harshness).  Dry with paper towels.

Deep-fry at 180C for 2-3 min.

Transfer to a container and add mentsuyu.  Chill in the fridge before serving.

If you can't find store-bought mentsuyu, combine dashi, mirin, soy sauce at a ratio of 4-7:1:1.


Fräulein Trude said...

Very cute eggplants. I hope my eggplants will grow a little faster so I can try your recipe soon.

Hiroyuki said...

Kiki: You can always change my original recipe to suit your preferences! I'd like to see your version!