Deep Fried Courgette in Japanese Dashi Sauce (Agedashi)

Enjoy the whole courgette from top to bottom!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Courgettes 4
Potato starch or cornflour as required
Oil for frying as required
Spring onion 1/2
Ginger as required
Bonito flakes as required
Dashi sauce ingredients
Dashi broth 200ml
Sake 2 tbsp
Soy sauce 2/3 tbsp
Mirin 1 tbsp
Salt 2/3 tsp
Potato starch/water 1/2 tbsp/2 tbsp

Method

1
Put all the dashi broth ingredients except the potato starch in a pan and bring to the boil.
2
Finely chop the spring onion and grate the ginger.
3
Fully peel two courgettes and peel in stripes the other two.
4
Dredge the courgettes with potato starch and fry in 180C oil.
5
Serve one of each courgette in a bowl per person.
6
Bring the dashi broth to the boil again. Mix the potato starch in water and add to the broth to thicken. Pour over Step 5 and sprinkle with the bonito flakes, ginger and spring onions.

Tips & Note

Deep Fried Courgette in Japanese Dashi Sauce (Agedashi)

Enjoy the whole courgette from top to bottom!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Courgettes 4
Potato starch or cornflour as required
Oil for frying as required
Spring onion 1/2
Ginger as required
Bonito flakes as required
Dashi sauce ingredients
Dashi broth 200ml
Sake 2 tbsp
Soy sauce 2/3 tbsp
Mirin 1 tbsp
Salt 2/3 tsp
Potato starch/water 1/2 tbsp/2 tbsp

Deep Fried Courgette in Japanese Dashi Sauce (Agedashi)

Recipe ID :620 Posted on 29 MAY 2015

Serves 2

Prep 10min
Cook 10min
views 3,944
printed 187

saved 3

Enjoy the whole courgette from top to bottom!

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Ingredients

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4
as required
as required
1/2
as required
as required
200ml
2 tbsp
2/3 tbsp
1 tbsp
2/3 tsp
1/2 tbsp/2 tbsp

Method

Prep
10min
Cook
10min
1
Put all the dashi broth ingredients except the potato starch in a pan and bring to the boil.
2
Finely chop the spring onion and grate the ginger.
3
Fully peel two courgettes and peel in stripes the other two.
4
Dredge the courgettes with potato starch and fry in 180C oil.
5
Serve one of each courgette in a bowl per person.
6
Bring the dashi broth to the boil again. Mix the potato starch in water and add to the broth to thicken. Pour over Step 5 and sprinkle with the bonito flakes, ginger and spring onions.
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