1. How to cut the summer vegetables
This time, we will use okras, eggplants, Amanaga green peppers,
pumpkins, zucchinis, and asparagus. Cut the vegetables into pieces of preferable
If you are frying Amanaga green peppers, sweet green peppers, or okras in
whole, make sure to make a lengthwise cut on the skin side as shown on the picture
below. Otherwise the vegetables may burst and the oil could spatter while frying
them. Watch out!
Prepare the dashi broth first and then fry the vegetables,
as we need to dip the fried vegetables in the dashi broth while it is hot. Also,
drain the vegetables well before frying them.
2. How to make the Agebitashi
Heat a sufficient amount of oil at around 170 degrees Celsius.
The vegetables are fried directly without any coating. The method of frying is
rather difficult, but you can refer to the picture below and watch for the bubbles
arising from the vegetables to see when it is ready.
When the vegetables are deeply fried, dip them in the dashi
broth while it is hot. The best time to serve is after 6 hours up until the next
day. It’s even tastier when refrigerated.
（レシピ・写真： 冨田唯介 英訳： 中西 直）