Food Forum
Vol. 28 No. 3  October 2014

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

SALMON AND VEGETABLE AGEBITASHI

Agebitashi is a dish whose ingredients, which include vegetables and fish, are deep-fried and then soaked in a marinade of mainly dashi, vinegar, sugar and soy sauce.

Ingredients

Lotus rootLotus root
Serves 5

300 kcal  Protein 11.4 g  Fat 17.2 g (per person)

  • 200 g / 7 oz. fresh salmon
  • Salt
Marinade
  • 360 ml / 1 1/2 C dashi stock
  • 120 ml / 1/2 C grain vinegar
  • 4 T granulated sugar
  • 3 T Kikkoman Soy Sauce
  • 1 t salt
  • 2 Japanese dried red chili peppers
  • 150 g / 5 oz. eggplant
  • 150 g / 5 oz. lotus root
  • 200 g / 7 oz. kabocha Japanese pumpkin
  • 200 g / 7 oz. sweet peppers in a mix of different colors if desired
  • Vegetable oil for deep-frying
  • Wheat flour

Directions

  1. Sprinkle a little salt on both sides of the salmon and set aside for 1 hour. Pat the salmon with paper towel, then cut it into bite-size pieces and set aside.
  2. After mixing the marinade ingredients together, pour into a saucepan and bring to a boil. Remove from heat and pour the liquid into a marinating tray.
  3. Follow instructions for cutting up all vegetables, and set each aside separately. Cut eggplant lengthwise, then slit cross-hatched patterns 7 mm / .3 in. wide, 5 mm / 1/4 in. deep on the skin; cut into pieces 2 cm/ 1 in. long.
  4. Peel the lotus root, and slice in rounds or half circles 1 cm / 1/2 in. thick. Scoop out the kabocha seeds. Cut in half lengthwise and then into smaller 1 cm- / 1/2 in.-thick wedges. Cut the peppers lengthwise, remove seeds and cut into bite-sizes.
  5. Heat vegetable oil in a fryer to about 160-170 °C / 320-338 °F and deep-fry each group of vegetables separately to desired doneness. Drain excess oil and place all together in the marinade for over 30 minutes.
  6. Lightly dust the salmon with wheat flour. In the same fryer, heat the vegetable oil to about 160-170 °C / 320-338 °F and deep-fry the salmon until lightly browned. Drain excess oil (photo 1) and then transfer the fried salmon to the marinating tray to soak for over 30 minutes (photo 2).
  7. Using a perforated spoon, dish out the salmon and vegetables into individual bowls to serve.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml