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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.

(per serving)

Ingredients (Serves 5)

Lotus root
Lotus root
  • 200 g / 7 oz. fresh salmon
  • Salt
  • 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
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 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. 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. 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. 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. 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. 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. 7

    Using a perforated spoon, dish out the salmon and vegetables into individual bowls to serve.

Recipe by Kikkoman Corporation

Vol. 28

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