🇯🇵 Japan · Food
Agedashi Nasu (Deep-Fried Eggplant)
By eatmundo · July 12, 2026
🇯🇵 JPThis classic Japanese side dish features velvety fried eggplant soaked in a flavorful dashi-based sauce. The contrast between the crispy exterior and the melt-in-the-mouth interior is divine.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 2 eggplants in stripes to create texture and cut into 4cm thick rounds.
- 2
Soak the eggplant in water for 10 minutes to remove bitterness; pat completely dry with a paper towel.
- 3
Coat each eggplant round thoroughly in 3 tbsp potato starch, shaking off any excess dust.
- 4
Heat oil in a deep pot to 170°C, checking the temperature with a wooden chopstick—bubbles should rise steadily.
- 5
Fry the eggplant for 3-4 minutes until the coating is golden and crisp.
- 6
In a small saucepan, combine 150ml dashi, 2 tbsp soy sauce, and 2 tbsp mirin; bring to a gentle simmer.
- 7
Arrange the fried eggplant neatly in a bowl or shallow dish.
- 8
Pour the hot dashi sauce carefully around the eggplant, not directly over the crispy skin to maintain crunch.
- 9
Garnish immediately with 1 tsp freshly grated ginger and serve while hot.
Frequently Asked Questions
What type of eggplant works best for Agedashi Nasu?+
Japanese or Chinese eggplants are preferred because they have thinner skins and a more delicate texture that softens quickly during frying.
How can I prevent the eggplant from absorbing too much oil during frying?+
Ensure the oil is heated to 340°F (170°C) and coat the eggplant in potato starch only right before frying to maintain a light, crisp barrier.
What is the best way to prepare the eggplant to avoid bitterness?+
After cutting the eggplant into bite-sized pieces, soak them in salted water for 10 minutes, then pat them thoroughly dry before dusting with starch.
How long should the eggplant be fried to achieve the perfect texture?+
Fry for 2 to 3 minutes until the starch coating is light gold and the eggplant flesh feels soft when pierced with a chopstick.
