RecipeYasai no Agebitashi

Deep-fried vegetables in marinating sauce

Ingredients

Ingredients (serves 4)

4 eggplants 1/2 yellow bell pepper 1/2 red bell pepper 8 shishito greenbell peppers 100g kabocha (Japanese pumpkin) Salad oil for frying

Marinating Sauce 2 cups dashi stock 1/4 cup mirin 1/4 cup soy sauce

Directions

1Heat mirin in a pan to the boiling point. Add the dashi stock and the soy sauce, and bring to a boil again. Turn off the heat, and let the sauce cool. (Always bring the mirin to a boil before adding the dashi stock and the soy sauce.) After cooling, pour it into a bowl or a flat-bottomed container.

2Remove the seeds from the kabocha but leave the rind on and cut into 5 mm thick slices (if a large kabocha, halve the slices). Remove the stems and seeds from the yellow and red peppers by hand. Cut them in half lengthwise and then cut crosswise into 1 cm thick slices.

3Cut the stems of shishito and poke one or two holes in the skin to prevent the whole peppers from exploding in the hot oil. Roughly chop the eggplants into pieces.

4Pour salad oil into a pan to a depth of 5 cm, and cook the pumpkin over medium heat. Deep-fry until the rind can be easily pierced with a bamboo skewer. When it is done, remove from the oil, drain on a tray, and place in the sauce while still hot.

5Deep-fry the green bell peppers over medium heat until the color becomes vivid and the thin outside membrane turns white. Deep-fry the other peppers in the same way.

6Place the eggplant one layer deep in half of the deep-frying pan. Toss them in the oil using kitchen chopsticks and deep-fry until the skin becomes vivid purple and the white part turns golden. When they are cooked well (until they get shrunken by being grabbed with the chopsticks), drain and soak in the sauce.

Tips
- Deep-fry the pumpkin first and cook slowly in a lower temperature oil to soften them. The other vegetables can be cooked in any order, but deep-fry them separately because the cooking times are slightly different.
- Do not use wet chopsticks in hot oil to avoid being splashed with hot oil.
Be careful not to use chopsticks wet from placing the fried vegetables in the sauce.
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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