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onion eggplants green bell peppers pumpkin pack mushrooms carrot koyadofu cornstarch boil soy sauce mirin sugar water
Viewed: 68 - Published at: 8 years agoIngredients
- 1/2 onion (cut into 5~7mm round slices)
- 2 eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)
- 2 green bell peppers (cut into half, seed and cut into bite sized pieces)
- 100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
- 1/2 pack mushrooms (trim off the stems, tear into bite sized pieces)
- 1/2 carrot (peel and cut into 5 mm rounds)
- 1-2 koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces)
- 2 Tbsp cornstarch for coating koyadofu
- Sauce: (in advance, bring to a boil, turn off the heat, cool it down)
- *50 ml soy sauce
- *50 ml mirin
- *2 Tbsp sugar
- *250 ml dashi (or 250 ml water +10 g bonito flakes in a tea bag)
Method
- Heat the oil to 170~180C(340~350F) in a pot for deep frying.
- Pat all vegetables dry with paper towels.
- Deep fry them without breading or batter for 1 to 2 minutes (depends on vegetables and the size of them).
- Immediately plunge into the sauce and soak.
- Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak.
- Arrange the vegetables on a serving plate and pour the sauce over.
- Don't deep fry too many vegetables at one time in a pot.
- It's better to have the half empty space in a pot.
