Ingredients :
- 3 eggplants (remove the stem, cut into 1 cm round slices)
- 3 green peppers (cut to the same size as eggplants)
- 10 cm in length (about 300g) daikon radish (grated and put it in a strainer to let the water drain off)
- *Broth:
- 150 cc *dashi
- 2 tbsp *mirin
- 2 tbsp *sugar
- 3 tbsp *soy sauce
- 1 *crushed chili pepper
- chopped scallion for topping (optional)
Method :
- Combine all broth ingredients in a sauce pan and bring to a simmer and turn off the heat. Let it cool down.
- Drain the water off the vegetables well. Heat the vegetable oil for deep frying to 170℃ in a pot. Deep-fry eggplants and green peppers with no coating. Drain off the oil well.
- Combine broth and grated daikon radish and deep-fried vegetables. Top with the scallion. (optional)
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