Agedashi nasu may look harmless enough, but each slice of eggplant comes packed with flavor.
A variation on the popular agedashi dofu, the principal ingredient in agedashi nasu is eggplant. In some ways, using eggplant is preferable to tofu as it soaks up much of the dashi’s flavor. For those wanting to experiment further, try preparing mochi (rice cakes) or satoimo (taro root) in this way.
This dish is a good example of aburanuki, a technique by which hot water is poured on the ingredients in order to remove excess oil.
Various kinds of garnish will suit the dish. Select your favorite among grated ginger, dried bonito flakes, thinly sliced miyoga or chopped green onion.
Ingredients (serves 2 people)
- 170 – 180 g eggplant
- 100 ml of dashi soup
- 1.5 tablespoons of soy sauce
- 1 tablespoon of mirin
- 1 teaspoon of sugar
- 1 tablespoon of ginger (grated)
- 200 ml of boiled water
First prepare the dashi-based stock. Mix the dashi soup, soy sauce, mirin and sugar in a pot and warm it on a low heat.
Pour vegetable oil into a frying pan, filling to a depth of roughly 3 cm. Place the pan on a medium heat.
Remove the calyx from the eggplant and cut it into half lengths.
Place each half on a cutting board skin up and slice the skin diagonally at 2 mm intervals. Each slit should be about the half thickness of the eggplant.
Now to quickly deep-fry the eggplant. Make sure that the oil temperature is 179 – 180℃. Remove the moisture from the eggplant with a paper towel then deep fry skin down for 1 minute. Turn over and cook the other side for the same length of time.
Once cooked, carefully remove the oil by draining the eggplant on a metal rack. Place all of the pieces in a colander and pour 1 cup of the hot water over the eggplant to rinse away any remaining oil.
While they are still warm, place the slices of eggplant into a serving dish and drizzle on the dashi stock until it makes a pool around the vegetable. Garnish with the grated ginger and serve.
This typically Japanese mix of textures is an ideal addition to any bento.
Takenoko no mazegohan is a seasonal rice dish which features takenoko (bamboo shoots) mixed with chicken and a selection of Japanese vegetables.
The preparation of the bamboo shoots takes place the day before, and follows the same process as that used in our recipe for Tosa-style bamboo shoots).
For an interesting variation, mix the ingredients with vinegar rice to create gomokuzushi. Detailed directions for vinegar rice can be found here. The dish is also easy to adapt for vegetarians: simply omit the chicken and use kombu dashi rather than the regular kombu and katsuobushi variety.
Ingredients (serves 6 – 8 people)
- 100 – 120 g of chicken thigh
- 70 g of carrots
- 70 g of shiitake mushrooms
- 1 deep-fried tofu pouch (aburaage)
- 250 g of boiled bamboo shoots
- 125 g of konnyaku (aka devils tongue)
- 10 g of kanpyo (dried gourd strips )
- 150 ml of dashi soup
- 4 tablespoons of sugar
- 2 tablespoons of sake
- 4 tablespoons of soy sauce
- 2 tablespoons of mirin
- Several pinches of roughly cut mitsuba (Japanese wild chervil) or ginger pickles as a garnish
The bamboo shoots need to be prepared one day ahead. Wash them and scrape off the tough base of each shoot. Slice off the tips and make a shallow incision the length of the section covered by skin. Next, place the shoots in a pot of water together with 2 handfuls of rice bran and 2 red peppers. Bring to the boil, then cover with a drop-lid (the instructions for which can be found here). The bamboo shoots need to be covered with water the whole time. Keep the pot on a low heat for about 1 and a half to 2 hours, until the hardest parts of the bamboo softens. Take the pot off the heat and allow it to soak and cool overnight.
The rest of the ingredients can be prepared the following day. Ready the chicken by removing the skin and fat, then chop it into bite-sized pieces. Cut the carrot it into strips 4 to 5 cm long, so that they resemble matchsticks. Remove the stems of the shiitake, then cut the mushrooms into slices 2 mm thick.
Next, place the aburaage in a colander and pour 100 ml of hot water over the deep-fried tofu pouch to remove any excess oil. Cut into pieces 5 mm thick, 3 to 4 cm in length.
Now for the takenoko, or bamboo shoots. Rinse theshoots in a bowl of cold water to wash away the bran. Peel the skin of the shoots along the shallow incision you made the day before, so that you have only the soft, fleshy part of the shoot. Cut into slices 3 – 4 mm thick, then again into bite size quarters or squares.
Prepare the konnyaku by cutting it into thin squares 2 – 3 mm across and 1.5 – 2 mm thick, then boil them in a hot water for 2 – 3 minutes.
Wash the kanpyo in a bowl of cold water then squeeze out the water. Put the kanpyo back in a bowl, add 1 teaspoon of salt then rub it with the salt well for 30 seconds. Then wash the salt out with a cold water. Place the kanpyo in a pan containing 1 liter of cold water and bring it briefly to the boil before reducing to a low heat. Cook the kanpyo for 15 minutes in total. Once cooked, rinse in a bowl of cold water then squeeze out any excess liquid. Cut it into squares 2 cm wide.
Place the casserole with 1 table spoon of the vegetable oil and warm it on medium heat. Once it becomes warm, add chicken and carrot and cook for 2 – 3 minutes till the color change of the chicken. then add deep-fried tofu pouch, shiitake mushrooms, konnyaku, kanpyo. Mix and cook the whole ingredients for another 2 – 3 minutes then add the bamboo shoot at the end and mix them entirely.
Add 150 ml of dashi soup to the casserole, once its boiled add 4 tablespoons of sugar, 2 tablespoons of sake, 4 tablespoons of soy sauce, 2 tablespoons of mirin. Mix and place a drop lid on the ingredients. Maintain a medium heat and cook for 20 minutes until the sauce is almost gone.
Prepare Japanese rice using the instructions for your particular rice cooker.
You’re finally ready to mix the rice and ingredients for the dish in a bowl. A good balance is 4 – 5 tablespoons of the ingredients for every 150 grams of cooked rice. As you do this, be sure to remove as much liquid as you can before moving the ingredients from the casserole dish.
Serve with mitsuba as garnish or ginger pickles on the side.