Recipe: Appetizing Deep-fried Vegetables in Mild Broth

Deep-fried Vegetables in Mild Broth.

Deep-fried Vegetables in Mild Broth You can have Deep-fried Vegetables in Mild Broth using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Deep-fried Vegetables in Mild Broth

  1. It’s 1/2 of onion (cut into 5~7mm round slices).
  2. It’s 2 of eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size).
  3. Prepare 2 of green bell peppers (cut into half, seed and cut into bite sized pieces).
  4. It’s 100-150 g of pumpkin (remove the seeds and pulp, slice 5~7mm).
  5. Prepare 1/2 pack of mushrooms (trim off the stems, tear into bite sized pieces).
  6. You need 1/2 of carrot (peel and cut into 5 mm rounds).
  7. Prepare 1-2 of koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces).
  8. You need 2 Tbsp of cornstarch for coating koyadofu.
  9. You need Sauce: of (in advance, bring to a boil, turn off the heat, cool it down).
  10. You need *50 ml of soy sauce.
  11. You need *50 ml of mirin.
  12. It’s *2 Tbsp of sugar.
  13. Prepare *250 ml of dashi (or 250 ml water +10 g bonito flakes in a tea bag).
  14. Prepare of vegetable oil for deep frying.

Deep-fried Vegetables in Mild Broth step by 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..
  2. Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak..
  3. Arrange the vegetables on a serving plate and pour the sauce over..
  4. ※Don't deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot..

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