Deep-fried Summer Vegetables in Dashi broth

Just deep-fry vegetables and dip them in the combined dashi broth. The vegetables soaked in the dashi broth are juicy and delicious, and this dish is very useful in summer when eaten well chilled.

It tastes even better if you leave it overnight. Chopped and mixed with pasta for a cold Japanese pasta style is also recommended!

[Total Time]

Total　30minutes

[Ingredients]

2 eggplants
1 zucchini
1 bell pepper
6-8 small tomatoes

[A] 2 cups dashi (soup stock)
[A] 1/4 cup soy sauce
[A] 1/4 cup mirin

Frying oil

*Pumpkin and green beans are also recommended for coloring.

Step1

Prepare the vegetables.
Cut zucchini into 1 cm thick slices, or half-moon shape for larger ones. Cut bell peppers into bite-size pieces, removing the stems and seeds. Cut eggplant into bite-size pieces. Make a lattice cut in the skin to make it look more appetizing. Remove the stems from the tomatoes.

Step2

Combine [A] in a storage container.

Step3

Heat deep-frying oil to 180℃ and add eggplant. After frying, drain off the oil well and immediately dip the eggplants in [A] while they are still hot.
Lower the temperature of the oil to 170°C, add the vegetables from step 1 in order, and dip them in [A] as soon as they are fried.

Step4

Place in refrigerator to allow flavors to blend. When cold, it is ready to eat. If you leave it overnight, it will soak up more flavor and become tastier.