Deep-fried Vegetables in Mild Broth

Name: Deep-fried Vegetables in Mild Broth
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 onion (cut into 5~7mm round slices); 2 eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size); 2 green bell peppers (cut into half, seed and cut into bite sized pieces); 100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm); 1/2 pack mushrooms (trim off the stems, tear into bite sized pieces); 1/2 carrot (peel and cut into 5 mm rounds); 1-2 koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces); 2 Tbsp cornstarch for coating koyadofu; Sauce: (in advance, bring to a boil, turn off the heat, cool it down); *50 ml soy sauce; *50 ml mirin; *2 Tbsp sugar; *250 ml dashi (or 250 ml water ＋10 g bonito flakes in a tea bag); vegetable oil for deep frying

Rie @cook_2455445

Japan, Yokohama

First of all, you need to prepare the sauce and after deep frying, immediately plunge the vegetables into the sauce and soak for at least 5 hours~. It will taste more delicious if left overnight. It's also better to refrigerate and then eat. Enjoy with your favorite vegetables!

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Ingredients

3 servings

1/2onion (cut into 5~7mm round slices)
2eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)
2green bell peppers (cut into half, seed and cut into bite sized pieces)
100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
1/2 packmushrooms (trim off the stems, tear into bite sized pieces)
1/2carrot (peel and cut into 5 mm rounds)
1-2koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces)
2 Tbspcornstarch for coating koyadofu
Sauce:(in advance, bring to a boil, turn off the heat, cool it down)
*50 ml soy sauce
*50 ml mirin
*2 Tbsp sugar
*250 ml dashi (or 250 ml water ＋10 g bonito flakes in a tea bag)
vegetable oil for deep frying

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Steps

1

Heat the oil to 170~180℃(340~350°F) in a pot for deep frying. Pat all vegetables dry with paper towels. Deep fry them without breading or batter for 1 to 2 minutes (depends on vegetables and the size of them). Immediately plunge into the sauce and soak.
2

Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak.
3

Arrange the vegetables on a serving plate and pour the sauce over.
4

※Don't deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot.

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Cooksnaps

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Rie @cook_2455445

on June 29, 2015 05:54

Japan, Yokohama

Hello! I'm Rie, Japanese Home Cooking Chef!http://miyaharabara.tumblr.com/https://www.airbnb.jp/rooms/2993365https://ja.kitchhike.com/menus/557546186b69741068ab0000

Keywords

Onion Mushroom Vege Pumpkin Sweet Green Pepper Carrot Soy Tofu Eggplant

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Deep-fried Vegetables in Mild Broth

Deep-fried Vegetables in Mild Broth

Ingredients

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