📝 About This Recipe
Agedashi Nasu is a quintessential Japanese izakaya classic that transforms the humble eggplant into a luxurious, melt-in-your-mouth delicacy. Deep-fried until golden and custardy, the eggplant is submerged in a warm, smoky dashi-based broth that perfectly balances salty, sweet, and savory notes. This dish celebrates the Japanese philosophy of 'shun' (seasonality), offering a comforting contrast between the crispy exterior and the succulent, juice-soaked interior.
🥗 Ingredients
Main Ingredients
- 3 pieces Japanese Eggplant (long and slender; or 1 medium Italian eggplant)
- 1/2 cup Potato Starch (Katakuriko) (can substitute with cornstarch for crispiness)
- 2 cups Neutral Oil (for frying; vegetable, canola, or grapeseed oil)
- 1 pinch Salt (to draw out moisture)
Tsuyu (Dashi Broth)
- 1 cup Dashi Stock (homemade or instant kombu/katsuobushi dashi)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Soy Sauce (use Japanese dark soy sauce for best color)
- 1 teaspoon Granulated Sugar (to balance the saltiness)
Garnishes
- 2 inch piece Daikon Radish (peeled and finely grated)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 stalks Green Onions (finely sliced into rounds)
- 1 handful Katsuobushi (Bonito Flakes) (for smoky aroma and movement)
- 1 pinch Shichimi Togarashi (optional; Japanese seven-spice for heat)
👨🍳 Instructions
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1
Prepare the garnishes first: Grate the daikon radish and ginger. Lightly squeeze the excess liquid out of the grated daikon so it forms a moist ball rather than a watery pulp. Finely slice the green onions.
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2
Prepare the Tsuyu broth: In a small saucepan, combine the dashi, mirin, soy sauce, and sugar. Bring to a gentle simmer over medium heat, stir until the sugar dissolves, then turn the heat to the lowest setting to keep it warm.
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3
Prepare the eggplant: Remove the stems and cut the eggplants in half lengthwise. If they are very long, cut them into 3-inch segments.
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4
Score the skin: On the purple skin side of each eggplant piece, make shallow diagonal incisions about 1/8 inch apart (this is called 'matsukasa-giri'). This helps the eggplant cook evenly and soak up the sauce.
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5
Soak the eggplant: Place the eggplant pieces in a bowl of water for 5 minutes to remove bitterness, then pat them extremely dry with paper towels. Any moisture will cause splattering during frying.
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6
Heat the oil: Fill a heavy-bottomed pot or wok with about 1-2 inches of oil. Heat to 340°F (170°C). You can test the heat by dropping a pinch of starch in; it should sizzle and rise immediately.
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7
Coat with starch: Just before frying, dredge the eggplant pieces in potato starch, shaking off any excess. Do not do this too early or the starch will become gummy.
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8
Fry the eggplant: Carefully place the eggplant into the hot oil, skin-side down first to preserve the vibrant purple color. Fry for about 2-3 minutes per side.
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9
Check for doneness: The eggplant is ready when the flesh feels soft when pressed with tongs and the starch coating is light and crispy. It should not be heavily browned.
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10
Drain: Remove the eggplant and place it on a wire rack or paper-towel-lined plate for 30 seconds to drain excess oil.
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11
Assemble: Place 3-4 pieces of fried eggplant into a shallow individual serving bowl.
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12
Add broth: Gently pour the warm Tsuyu broth around the eggplant, filling the bowl until the bottom half of the eggplant is submerged.
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13
Garnish and serve: Top each bowl with a mound of grated daikon, a small dollop of ginger, a sprinkle of green onions, and a pinch of bonito flakes. Serve immediately while the eggplant is still crispy.
💡 Chef's Tips
Use Potato Starch (Katakuriko) instead of flour for that signature translucent, jelly-like crust that thickens the sauce slightly. Make sure the oil is at the right temperature; if it's too cool, the eggplant will absorb too much oil and become greasy. Always fry the skin-side first; this 'sets' the purple pigment so it stays bright and beautiful. Don't let the fried eggplant sit too long before serving, as the starch coating will lose its crunch once it absorbs the broth. If you want a vegetarian version, use a kombu-only dashi and omit the bonito flakes.
🍽️ Serving Suggestions
Serve as a warm appetizer alongside a chilled glass of Junmai Ginjo Sake. Pair with a bowl of steamed Japanese short-grain rice and miso soup for a light vegetarian meal. Excellent when served with other Agemono dishes like Vegetable Tempura. Accompany with a side of Sunomono (Japanese cucumber salad) to provide a refreshing acidic contrast to the fried eggplant. Add a dash of Shichimi Togarashi at the table if you prefer a spicy kick.