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
- 1 medium sized eggplant
- 1/8 pumpkin
- 1 cucumber
- 4 shishito pepper
- 1 1/2 tsp vegetable oil
- 3 cups dashi
- 1 cup rice vinegar
- 1/2 cup light soy sauce
- 1/2 cup mirin
- 1 tbsp 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.
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.
Fry onion for 2 minutes, eggplant for 3 minutes (inside upwards and 1 minutes reverse), pumpkin for 5 minutes (deep fry till the pumpkin is cooked so that it can be easily skewed), cucumber for 2 minutes , shishito pepper for 2 minutes .
Put 4 into 2.
Marinate them at least for 1 hour and serve.