SUMMER VEGETABLE AGEBITASHIーVegetables in Dashi Marinade

Looking for a refreshing and savory way to enjoy seasonal summer vegetables?
This SUMMER VEGETABLE AGEBITASHIーVegetables in Dashi Marinadeーis light, refreshing, and versatile. It’s wonderful served cold or at room temperature, and even better the next day after the flavors fully meld.
Here’s how to make it!

Cooking time : 30min

Prep : 10min

Budget : normal

Serve : 4 persons

Level : easy

Ingredients

Broth:

600 ml dashi stock
50 ml sake
50 ml mirin
50 ml soy sauce

Vegetables (summer variety):

2 eggplants
1 zucchini
5 bell peppers
1/4 kabocha (Japanese pumpkin)
10 green beans

Instructions

Preparation

Prepare the dashi
You can use instant dashi granules: dissolve in hot water according to the package.
Or use a dashi pack: simmer in water for 3–5 minutes, then remove the pack.
Making it a little stronger than usual helps the flavor soak into the vegetables.

1. Cut the vegetables

Slice the eggplant and zucchini into 1.5 cm (½ inch) thick rounds. Soak in water for a few minutes to reduce bitterness.
Cut the kabocha into thin half-moon slices (about 5 mm or ¼ inch thick).
Remove seeds from the bell pepper and cut into quarters.
Trim the ends of the green beans.
Pat all vegetables dry thoroughly with paper towels to avoid oil splattering.

2. Make the marinade

In a small saucepan, combine the dashi, soy sauce, and mirin.
Bring to a gentle boil and simmer for about 2 minutes to burn off the alcohol in the mirin. Set aside.

3. Deep-fry the vegetables

Heat oil to 180°C (350°F).
Fry the vegetables in batches, by type:
Eggplant and zucchini: about 2 minutes
Green beans and bell pepper: about 1 minute
Kabocha: about 3 minutes
Drain excess oil on paper towels.

4. Soak in the marinade

Transfer the marinade to a wide tray or dish.
While the vegetables are still hot, place them in the marinade, spreading them out to fully soak.
Place plastic wrap directly on top (touching the vegetables) and chill in the fridge for at least 2 hours to let the flavors absorb.

5. Serve

Once the vegetables have soaked up the flavor, serve them cold or at room temperature.
They're great as a side dish, or even served over chilled udon or soba noodles. The flavor deepens over time, so it’s a perfect make-ahead dish — it keeps well in the fridge for 3–4 days.

NOTE

For deeper flavor, make sure the vegetables are fully soaked while still warm. Chill thoroughly before serving.
Using clean, fresh oil when frying will enhance both taste and aroma.
You can also enjoy this dish with other vegetables like asparagus, bell peppers, or okra—feel free to use what’s in season.
That said, we highly recommend including eggplant, as it absorbs the marinade beautifully and adds rich flavor to the dish.