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We hope you got benefit from reading it, now let’s go back to deep-fried vegetables in mild broth recipe. You can have deep-fried vegetables in mild broth using 14 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Deep-fried Vegetables in Mild Broth:
- You need 1/2 onion (cut into 5~7mm round slices)
- Take 2 eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)
- Use 2 green bell peppers (cut into half, seed and cut into bite sized pieces)
- You need 100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
- Prepare 1/2 pack mushrooms (trim off the stems, tear into bite sized pieces)
- Prepare 1/2 carrot (peel and cut into 5 mm rounds)
- Use 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
- Take Sauce: (in advance, bring to a boil, turn off the heat, cool it down)
- Take *50 ml soy sauce
- Take *50 ml mirin
- Use *2 Tbsp sugar
- Take *250 ml dashi (or 250 ml water ＋10 g bonito flakes in a tea bag)
- Get vegetable oil for deep frying
Steps 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.
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