Deep-fried Vegetables in Mild Broth

Name: How to cook Deep-fried Vegetables in Mild Broth - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Rie

Deep-fried Vegetables in Mild Broth

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!

Ingredient

Food ration :

3 servings

1/2

onion (cut into 5~7mm round slices)

eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)

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)

Cooking instructions

* Step 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.