Japanese style marinated summer vegetables
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 (200g)
- 1 medium sized eggplant (70g)
- 1/8 pumpkin (150g)
- 1 cucumber (100g)
- 4 shishito pepper (30g)
- 300cc vegetable oil
- （Tosazu）600cc dashi 200cc rice vinegar 100cc light soy sauce 100cc mirin 1 tbsp sugar
40~50cc sudachi juice
(for about 5pcs)
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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