Name: Step-by-Step Guide to Make Homemade Deep-fried Vegetables in Mild Broth
Prep time: 36 min
Cook time: 59 min
Yield: 3
Cuisine: American
Ingredients: 1/2 onion cut into 57mm 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 57mm; 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; vegetable oil for deep frying

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, deep-fried vegetables in mild broth. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Deep-fried Vegetables in Mild Broth is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Deep-fried Vegetables in Mild Broth is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook deep-fried vegetables in mild broth using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Deep-fried Vegetables in Mild Broth:

Prepare 1/2 onion (cut into 5~7mm round slices)
Make ready 2 eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)
Get 2 green bell peppers (cut into half, seed and cut into bite sized pieces)
Prepare 100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
Take 1/2 pack mushrooms (trim off the stems, tear into bite sized pieces)
Prepare 1/2 carrot (peel and cut into 5 mm rounds)
Take 1-2 koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces)
Prepare 2 Tbsp cornstarch for coating koyadofu
Prepare Sauce: (in advance, bring to a boil, turn off the heat, cool it down)
Get *50 ml soy sauce
Make ready *50 ml mirin
Make ready *2 Tbsp sugar
Get *250 ml dashi (or 250 ml water ＋10 g bonito flakes in a tea bag)
Take vegetable oil for deep frying

Instructions to make Deep-fried Vegetables in Mild Broth:

Heat the oil to 170~180℃(340~350°F) 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.

So that is going to wrap this up for this special food deep-fried vegetables in mild broth recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!