• Miwa

CALORFUL VEGETABLES IN TANGY SWEET SAUCE





<CALORFUL VEGETABLES IN TANGY SWEET SAUCE/ 野菜の揚げびたし>

▶vegan


<Yield> 4 servings


<Prep time> 7 min (It doesn’t include time for marinating)


<Cook time> 6 mins


<Ingredients>

eggplant 3

sliced ginger ¼ cup

leek 5cm ×6

kabocha squash 1cm × 4



Marinade

kombu stock 1 cup

rice vinegar ½ cup

soy sauce 3 tbsp

mirin ½ cup

sugar 1 tbsp

chili flakes(optional)


<Directions>

1; Slice eggplant into wedges. Thinly slice ginger. Chop white part of the leek into 5cm pieces. Slice kabocha squash into 1 cm thick pieces.


2; To a pot on high heat, add mirin ½ cup, then bring it to a boil once to burn off the alcohol. Off the heat. Mix kombu stock 1 cup , rice vinegar ½ cup, soy sauce 3 tbsp, sugar 1 tbsp and chili flakes(optional).


3; Shallow fry vegetables over medium heat.


4; Once all the vegetables are cooked, soak them in 2. Let it sit for 2hours or overnight. Ready to be enjoyed.



<Miwa’s tips> ※Watch more on YouTube!

1; if the marinade is too tangy, add ⅓ cup of vinegar instead of ½ cup.


2; It’s the best when it’s chilled.



<Storage time>

Keep it in an air-tight container in a fridge for 4days.




2021/ 5/25/miwa

629回の閲覧0件のコメント

最新記事

すべて表示