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5 from 2 votes

Agebidashi (Japanese deep-fried vegetables)

Agebidashi vegetables is a Japanese deep-fried dish that features the natural flavours of the vegetables with a crispy exterior. Use any vegetables you like, and adjust the ingredient portions depending on the amount of vegetables you want! Below are just our suggestions :)
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 people

Ingredients

  • neutral oil as much as needed

Vegetables (can be any vegetables you like, below are our suggestions)

  • 1 eggplant (or zucchini)
  • 1 bell pepper
  • 8 - 10 green beens (or asparagus)
  • 6-8 few tomatoes
  • 2 portobello mushrooms (or other mushrooms)

Instructions

  • Cut the vegetables into two-bite portions
  • Mix 3 table spoons of mentsuyu with 100 ml of water. This will be used later to pour over the vegetables.
  • Heat oil in a large pot over medium heat, add enough oil be roughly around an inch deep (enough so that the vegetables won't be touching the bottom)
  • Once the oil reaches 170℃ (340℉) then carefully place the vegetables one by one, making sure each piece has some space. You won't be able to fit all of the vegetables at once.
  • Fry until the vegetables show golden brown or looks cooked through.
  • Remove and drain on a paper towel.
  • Repeat until all the vegetables are fried.
  • Once all vegetables are fried, place them in a shallow bowl and pour over the mentsuyu you made in step 2.
  • Serve! Tip: If you have some time to wait, chilling the vegetables in the fridge for a couple hours help soak the flavours into the vegetables. It's also delicious served cold!