Steamy Fried Vegetables 106kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 21074
cooking time 20 minutes
comment All you need to do is cut and deep-fry vegetables. No batter is needed.
image Enjoy the steamy big chunks of vegetables. Explore a new taste of vegetables.
(A) Shiro-negi (white part of a Japanese leek), finely chopped 1/2 tbsp
(A) Ginger, finely chopped 1/2 tsp
(A) Dashi stock 1/2 tbsp
(A) Vinegar 1/2 tbsp
(A) Soy sauce 1/2 tbsp
Oil as needed

Peel some of the skin of the kabocha squash and cut into 7- to 8-mm thick slices. Cut the lotus root into 1-cm thick quarter rounds (icho-giri). Cut the carrot into 1-cm thick half-moons (hangetsu-giri) and cut the sweet potato into 1cm-thick quarter rounds (icho-giri). Make some slits in the shishi-togarashi.

Deep fry, in the following order, the sweet potato, the lotus root, the kabocha squash, the carrot and the shishi-togarashi. Mix the (A) seasonings in a bowl, add the deep fried vegetables, and toss the vegetables in the sauce.

technique Deep-fry vegetables in the order of their cooking time.
  1. Peel some of the skin of the kabocha squash and cut into 7- to 8-mm thick slices. Cut the lotus root into 1-cm thick quarter rounds (icho-giri). Cut the carrot into 1-cm thick half-moons (hangetsu-giri) and cut the sweet potato into 1cm-thick quarter rounds (icho-giri). Make some slits in the shishi-togarashi.
  2. Deep fry, in the following order, the sweet potato, the lotus root, the kabocha squash, the carrot and the shishi-togarashi. Mix the (A) seasonings in a bowl, add the deep fried vegetables, and toss the vegetables in the sauce.