recipe Basics of Japanese food.Cooked summer vegetables

recipe Basics of Japanese food.Cooked summer vegetables


The basics of Japanese food.Cooked summer vegetables

Half an hour

We will introduce the recipe and how to make “summer vegetables cooked together” with a video. Cooking is a combination of each of them. This time, we used plenty of colorful summer vegetables to make all the vegetables colorful. It is a delicious dish whether it is warm or cold.

Writer : macaroni_channel

This is the official video account of macaroni.Trends, time saving, sweets, surprising idea dishes, how-tos using items such as napkins and forks, convenient kitchens that make cooking more enjoyable … See more

material

(For 2 people)

  • Okra
    4 bottles (40g)
  • ·salt
    a little
  • Mini Tomato
    Four
  • Boiled pumpkin

    • pumpkin
      150g
    • water
      200cc
    • Dashi no Moto
      1 teaspoon
    • a. Sake
      1 tbsp
    • a. Mirin
      2 tbsp
    • a. Sugar
      1 tbsp
    • a. Salt
      1/4 teaspoon
    • a. Light soy sauce
      2 tbsp and 1/2 tbsp
  • Boiled eggplant

    • Eggplant
      2 bottles (160g)
    • water
      200cc
    • Dashi no Moto
      1 teaspoon
    • b. Sake
      1 tbsp
    • b. Mirin
      1 tbsp
    • b. Sugar
      1 tbsp
    • b. Salt
      1/4 teaspoon
    • b. Light soy sauce
      1 and 1/2 tablespoon

How to make

1

Remove the seeds and cotton from the pumpkin, shave the hard part of the skin with a knife, cut it into bite-sized pieces, and chamfer it.

[How to make]Cook vegetables

2

Remove the calyx and calyx from the eggplant, cut it in half vertically, make a grid-like cut in the lenticel, and cut it into 5 cm widths.

[How to make]Cook vegetables

3

Okra is salted and stripped of calyx and calyx.
Remove the calyx from the tomatoes and make a cut with the chin of the knife.

[How to make]Cook vegetables
[How to make]Cook vegetables

Four

Boil the water in a pan, boil the okra for about 1 minute, and expose it to cold water.

[How to make]Cook vegetables

Five

Boil the tomatoes in the same pot and expose them to cold water to peel them.

[How to make]Cook vegetables
[How to make]Cook vegetables

6

Put water, dashi stock, and (a) in a pan and let it boil. Add pumpkin and cover with a lid. Stew on low heat for 10 to 20 minutes until soft, and remove the heat to let the taste blend in.

[How to make]Cook vegetables

7

Put water, dashi stock, and (b) in another pot, boil it, add eggplant, and cover it with a lid. Stew on low heat for about 5 minutes, add okra and cherry tomatoes, and simmer quickly to remove the heat.

[How to make]Cook vegetables

8

Serve each in a bowl and sprinkle with broth to complete.

[How to make]Cook vegetables

Tips and points

・ Chamfer the pumpkin to prevent it from collapsing, and make a cut in the eggplant to make it easier for the taste to soak in.
・ Try making 3 kinds of seasonal vegetables together.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *