Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, sautéed veggies dressed with mentsuyu and grated daikon. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Sautéed Veggies Dressed with Mentsuyu and Grated Daikon is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Sautéed Veggies Dressed with Mentsuyu and Grated Daikon is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have sautéed veggies dressed with mentsuyu and grated daikon using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Sautéed Veggies Dressed with Mentsuyu and Grated Daikon:
- Take 3 to 4 Eggplants
- Make ready 300 grams Kabocha squash
- Prepare 4 Okra
- Make ready 4 Tomato (medium)
- Take 1 Oil (for deep frying)
- Make ready Dressing
- Get 200 ml ◎Water
- Make ready 50 ml ◎Mentsuyu (3x concentrate)
- Make ready 2 tbsp ◎Sake (without salt)
- Make ready 60 grams △Daikon (grated with a bit of juice)
- Make ready 40 grams △Ginger (grated)
- Make ready 1 as much (to taste) Chili thread, bonito flakes
Making Mentsuyu at home is as easy as combining all the ingredients in a pot and let it simmer down to a concentrated sauce. You can store it in a mason jar and keep in. Peel and finely grate the daikon so it looks like mashed potatoes. Bring a large saucepan of water to a boil and add the soba noodles, being carefully Divide the noodles into individual serving bowls, place some grated daikon on top, and add the mentsuyu by carefully pouring it in at the edge of each bowl.
Instructions to make Sautéed Veggies Dressed with Mentsuyu and Grated Daikon:
- Cut the eggplant lengthwise, then into bite size pieces. Remove the seeds and insides from the kabocha, then cut into 7-8 mm bite-sized pieces.
- Cut the stem off the okra, then rub and roll in salt (not listed) to clean the surface. Cut lengthwise. Remove the stem from the tomatoes, then cut in half.
- In a pan, add the dressing ingredients marked ◎ and bring to a boil before stopping the heat. Add the △ ingredients and let sit.
- In a frying pan, heat 3 tablespoons of oil, then fry the eggplant until it's a nice, golden color. Use strong heat to cook through entirely before turning over.
- Fry the kabocha, okra, and tomatoes, adding in that order. Add oil if needed.
- When the vegetables are cooked, remove them from the pan and place on paper towels until cooled down, then add the dressing. Here, I've mixed it in a plastic container.
- Feel free to enjoy this as-is, cool in the refrigerator, or serve chilled.
- Garnish with chili threads or bonito flakes and serve.
Peel and finely grate the daikon so it looks like mashed potatoes. Bring a large saucepan of water to a boil and add the soba noodles, being carefully Divide the noodles into individual serving bowls, place some grated daikon on top, and add the mentsuyu by carefully pouring it in at the edge of each bowl. When prepared as a stand-alone appetizer or meal, tempura is served with either salt or a side of tempura sauce. However, when tempura is served in a dish of tenzaru soba, the tempura is dipped in mentsuyu, or a dipping sauce (tsuyu) meant for noodles (men), and not in tempura sauce. Edamame, Soybeans. 👉 For tomato selection, storage, and preparation tips, visit: www.halfyourplate.ca/veggies/tomato/.
So that’s going to wrap this up for this special food sautéed veggies dressed with mentsuyu and grated daikon recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
