Sautéed Veggies Dressed with Mentsuyu and Grated Daikon.
Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sautéed veggies dressed with mentsuyu and grated daikon. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Sautéed Veggies Dressed with Mentsuyu and Grated Daikon is one of the most popular of current trending foods in the world. It is easy, it's quick, it tastes delicious. It is appreciated by millions every day. They're fine and they look fantastic. Sautéed Veggies Dressed with Mentsuyu and Grated Daikon is something that I have loved my whole life.
To begin with this particular recipe, we have to 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:
- {Prepare 3 of to 4 Eggplants.
- {Prepare 300 grams of Kabocha squash.
- {Get 4 of Okra.
- {Get 4 of Tomato (medium).
- {Make ready 1 of Oil (for deep frying).
- {Make ready of Dressing.
- {Make ready 200 ml of ◎Water.
- {Make ready 50 ml of ◎Mentsuyu (3x concentrate).
- {Make ready 2 tbsp of ◎Sake (without salt).
- {Prepare 60 grams of △Daikon (grated with a bit of juice).
- {Make ready 40 grams of △Ginger (grated).
- {Get 1 of as much (to taste) Chili thread, bonito flakes.
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..
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