How to cook Agedashi Nasu – Fried Eggplant in Tempura Sauce

This delicious dish is made by dipping sliced eggplant into batter and cooking it in hot oil until golden brown. Once fried, it is best to serve with the sauce on the side. The eggplant is not difficult to prepare, but the preparation process must be perfected. Let’s try this Fried Eggplant in Tempura Sauce easy recipes

Fried Eggplant in Tempura Sauce Recipes

Fried Eggplant in Tempura Sauce ( Agedashi Nasu )

Agedashi Nasu is a Japanese vegetable dish that is delicious and versatile. The main ingredients for the agedashi tofu recipe are dried shiitake mushrooms and bonito flakes. This dish is delicious and easy to prepare. This recipe also uses a vegan dashi. This recipe contains no animal products and is a good alternative to a traditional meat-based version. Here's how to prepare agedashi tofu.

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Course: Appetizer, Side Dishes

Cuisine: Japanese

Keyword: Agedashi Nasu, fried eggplant, tempura, tempura sauce

CookingStyle: Boiling, Slow cooking, Stir-frying

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 serves

Calories: 157kcal

Author: James Anderson

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Equipment

Skillet

medium bowl

Frying Pan

Ingredients

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• ⅓ cup dashi stock or broth plus 1 tablespoon
• 1 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 medium-sized eggplants destemmed, cut lengthwise and then crosswise
• ¾ cup hot water grated, for garnish
• Chopped green onion and bonito flakes for garnish (optional)
• 1 tablespoon ginger
• Vegetable oil for frying

Instructions

• In a medium serving bowl, combine the stock or broth, soy sauce, mirin, and sugar. Set aside.
• Make diagonal slits on the eggplant skins, about ½ inch apart and halfway into the eggplant. Pat the eggplants dry with paper towels.
• Heat oil in a frying pan over medium heat, about 1-2 inches deep, to 350°F.
• Deep fry the eggplant for 1 minute on each side, then remove it from the heat and place it in a metal rack or colander.
• Pour the hot water over the eggplant to remove any excess oil.
• Place the still-warm slices of eggplant in the Dashi-based stock.
• Garnish with the grated ginger or green onion and bonito flakes (optional) and serve.

Video

Notes

Unlike the original version, agedashi tofu has a different taste. It is made by marinating eggplant and frying it. Then, it is served with dashi nashi sauce. In the United States, agedashi tofu is a must-try appetiser at a Japanese restaurant. Regardless of where you get it, make sure you try it. Then, enjoy it with a delicious agedashi nasu.

You can also garnish the eggplant with sesame seeds to add a crunchiness to the dish. After cooking, you can serve the agedashi tofu with sesame seeds.

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Nutrition

Serving: 2serves | Calories: 157kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 734mg | Potassium: 1082mg | Fiber: 14g | Sugar: 19g | Vitamin A: 189IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Preparation Method: Baking in the Oven

Ingredients:

• 2 medium-sized eggplants
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs
• Salt and pepper to taste
• Cooking spray or olive oil for brushing

Instructions:

• Preheat your oven to 425°F (220°C) and place a wire rack on a baking sheet. This will allow air to circulate around the eggplant, ensuring it becomes crispy.
• Start by preparing the eggplant. Slice them into 1/2-inch (1.27 cm) rounds and sprinkle each slice with a little salt to draw out excess moisture. Let them sit for about 15 minutes, then pat dry with paper towels.
• Set up a breading station. Place the flour in one bowl, beat the eggs in another, and put the panko breadcrumbs in a third bowl.
• Take each eggplant slice and coat it in flour, ensuring it’s fully covered. Shake off any excess flour.
• Dip the floured slice into the beaten eggs, allowing any excess to drip off.
• Next, coat the slice with panko breadcrumbs, pressing the crumbs onto the eggplant to ensure a good coating.
• Place the breaded eggplant slices on the wire rack on the baking sheet.
• Lightly brush the tops of the breaded eggplant with cooking spray or a drizzle of olive oil. This will help them crisp up in the oven.
• Bake in the preheated oven for about 20-25 minutes or until the eggplant is golden and crispy, turning the slices over once halfway through.
• While the eggplant is baking, you can prepare your tempura sauce if you haven’t already. Once the eggplant is done, serve it hot, drizzled with the delicious sauce.

Tips for making Fried Eggplant in Tempura Sauce

Cooking Tips

• Choose the Right Eggplant: Opt for medium-sized eggplants that are firm, with glossy skin. This ensures a creamy texture when cooked.
• Slicing Uniformly: For even cooking, slice the eggplant into rounds of consistent thickness, about 1/2 inch (1.27 cm).
• Pre-Salt the Eggplant: Sprinkle a little salt on the eggplant slices to draw out excess moisture. After about 15 minutes, pat them dry with paper towels to prevent sogginess.
• Use Fresh Oil: Make sure the oil for frying is fresh. Rancid oil can impart off flavors to your dish.
• Hot Oil is Key: Heat the oil to the right temperature (around 350°F or 175°C) before adding the eggplant. If it’s not hot enough, the eggplant will absorb more oil.
• Don’t Overcrowd the Pan: Fry the eggplant in batches, leaving enough space in the pan. Overcrowding can lead to uneven cooking.
• Drain Excess Oil: After frying, place the eggplant on paper towels to remove any excess oil. This keeps them crispy.
• Dip Sparingly: When making the tempura sauce, start with a little soy sauce and add more to taste. It’s easier to add more than to correct an overly salty sauce.

Serving Suggestions

• Serve with Rice: The classic pairing involves serving these crispy delights with a bowl of steamed rice. The flavors complement each other beautifully.
• Drizzle with Tempura Sauce: Don’t forget the sauce! Drizzle a generous amount of tempura sauce over the eggplant slices. You can even offer extra sauce for dipping.
• Garnish Creatively: Sprinkle some sesame seeds, sliced green onions, and bonito flakes over your dish. This adds texture and depth of flavor.
• Side of Pickles: A small serving of Japanese pickles, such as tsukemono, is a wonderful accompaniment. The pickles’ tanginess provides a lovely contrast.
• Enjoy with Tea: A cup of green tea or oolong tea is a great beverage choice to enjoy with your meal. It’s both refreshing and complements the flavors.
• Make It a Snack: Fried Eggplant in Tempura Sauce makes a fantastic appetizer or snack. Serve it at your next gathering for a unique, crowd-pleasing treat.

FAQs about Fried Eggplant in Tempura Sauce

• Can I prepare the eggplant in advance for a party? Yes, you can pre-slice and pre-salt the eggplant, then store it in the refrigerator for a few hours. Fry just before serving for the best texture.
• How can I make a gluten-free version? Substitute regular flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Ensure your tempura sauce is gluten-free as well.
• Can I reheat leftovers? Leftovers can be reheated in the oven to maintain crispiness. Use a preheated oven at 350°F (175°C) for about 10 minutes.
• What’s the key to crispy eggplant? The key is achieving a crispy tempura batter by using ice-cold water and not overmixing. Also, pre-salting the eggplant helps remove excess moisture for crispiness.
• Is tempura sauce the same as soy sauce? No, tempura sauce is a combination of soy sauce, mirin, and dashi stock. It has a different flavor profile, less salty and with a hint of sweetness.

Indulge in the ultimate appetizer with our Fried Eggplant in Tempura Sauce recipe. Discover the secrets to achieving the crispiest eggplant and mouthwatering tempura sauce.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.