Deep-fried autumn vegetables
[Ingredients (4 serving(s)]
■Lotus root…100g
■Sweet potato (small)…1
■Pumpkin…150g
■ Eggplant ... 1 piece
■ Eringi … 1 piece
A water…300mL
A Light soy sauce…50mL
A Mirin…50mL
A Bonito Soup Stock with Flying Fish…1 bags
Ground sesame seeds…1 tbsp
■ Salad oil…appropriate amount
[How to make]
① Cut the lotus root into half moons, cut the sweet potato and king king mushroom into rings, and cut the pumpkin into thick pieces of 7-8 mm each. Cut the eggplant into chunks.
② Heat salad oil in a pan and fry the vegetables from ① until cooked. (Lotus root, sweet potato, and pumpkin are difficult to cook through, so fry slowly over low heat.)
③Put A into a separate pot and heat. Once it boils, reduce the heat to medium and simmer for 3 to 4 minutes, then turn off the heat and remove the dashi pack. Add ground sesame seeds here.
④Place the vegetables from ② in a bowl, add ③, let the flavors blend, and it's done.
