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Deep-fried summer veggies great served cold / JAPANESE HOME COOKING

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A DISH OF deep-fried summer vegetables soaked in seasoned stock adds color to the table. "It is refreshing to see the vegetables served in the stock. You can always recharge yourself by keeping some in the fridge," says Japanese cuisine expert Tatsuo Saito.
The vegetables should not be oily and must retain firmness and be full of flavor. Lotus roots, paprika and zucchini may also be used.
photo
(Deep-fried summer vegetables)

INGREDIENTS:
(serves four)

* 1/8 pumpkin (150 grams)
* 3 eggplants (260 grams)
* 1 pack okra (10 pieces)
* 10 green beans (120 grams)
* 3 myoga
* 1 red chili
* Cooking oil

Stock (300 cc water, 3 Tbsp each of soy sauce and light soy sauce, 50 cc mirin sweet sake, 2 Tbsp sugar, 15 grams dried bonito shavings)

METHOD:

Remove pumpkin skin here and there with a kitchen knife and cut into 5-mm slices. Remove the calyx and stem of each eggplant and cut lengthwise in four pieces. Peel off calyx from the okra with a kitchen knife and make a shallow cross-shaped cut. Remove strings from the green beans. Cut myoga in half lengthwise.

Pour cooking oil 1-cm deep in a frying pan and heat to 165 degrees, and deep-fry the vegetables in turn. Cook the green beans and okra first (30 seconds to one minute), then myoga (30 seconds), pumpkin (30 seconds to one minute) and finally eggplants (two to three minutes). Drain the oil and line them up in a flat container. Place the red chili, without the seeds, on top.

Put the water and seasoning for the stock in a pot and bring to a boil. Add the dried bonito shavings and simmer for one to two minutes and strain through a paper towel. Pour over the vegetables while still hot. Cool to room temperature and place in the fridge for about two hours.

Serve on a plate and pour stock over the vegetables. Season with rice vinegar or black kurozu vinegar to taste.

By J.S. on Aug 27, 2010
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tag : Japanese Summer Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。