Japanese-style Marinated Summer Vegetables
- 4 servings
Five marinated summer vegetables, such as eggplant and pumpkin, in tosazu vinegar made up of two sorts of vinegar and umami rich dashi. The vegetables are carefully deep fried to keep their crispiness and color. A dish that appeals to the eye and is gentle on the body.
- 1 medium sized onion
- 1 medium sized eggplant
- 1/8 pumpkin
- 1 cucumber
- 4 shishito pepper
- 1.5 vegetable oil *（Tosazu）600cc dashi
- 1 cup rice vinegar
- 1/2 cup light soy sauce
- 1/2 cup mirin
- 1 tbsp(s) sugar
- 1/4 cup sudachi juice
- Ice cube
Heat the ingredients with tosazu ingredients in a pan and let them cool down.
Then chill them in ice water.
When 1 has cooled down, add sudachi juice and let it cool further in ice cubes.
Heat vegetable oil in a pan and deep fry bite-sized vegetables one kind at a time.
Time and temperature for deep frying
- Onion 2 minutes 170℃
- Eggplant 3 minutes inside upwards and 1 minutes reverse 170℃
- Pumpkin 5 minutes 160℃
（deep fry till the pumpkin is cooked so that it can be easily skewed）
- Cucumber 2 minutes 170℃
- Shishito pepper 2 minutes 170℃
Put 3 in 2.
Marinate them at least for 1 hour and serve.
POINT! This dish can be cooked in advance. In such a case, please keep it in a refrigerator.
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