Stewed Summer Vegetables
| Ingredients |
Serve 1 |
Serves 4 |
small eggplants
pumpkin
ganmodoki (fried tofu balls with minced vegetables)
konnyaku (devil's tongue)
green beans
|
1 (25g)
50g
25g
25g
20g
|
4 (100g)
200g
100g
1/2 piece
80g
|
| Seasonings |
Serve 1 |
Serves 4 |
sake
mirin
sugar
soy sauce
"instant stock powder,
water,
Dried bonito flakes"
Or
stocks
|
5/4 tablespoons
5/4 tablespoons
1/2 tablespoons
3/4 tablespoons
1/24 teaspoon
3/4 cups
-
3/4 cups
|
5 tablespoons
5 tablespoons
2 tablespoons
2 1/2 tablespoons
1/6 teaspoon
3 cups
-
3 cups
|
| 1 |
Prepare each vegetable as follows:
- Remove the caps from the eggplants, and make shallow cuts
lengthwise.
- Partially skin the pumpkin and cut into bite-size pieces.
- Dip the ganmodoki in boiling water briefly to remove excess oil.
- Boil the konnyaku and then, soak in cold water. Tear bite-size
pieces off by hand.
- Cook the green beans in boiling water with some salt.
|
| 2 |
Combine water, instant stock powder and other seasonings in a
pan. Add all the vegetables and bring to a boil. Skim off scum on
the surface, and cover with a paper towel. Place dried bonito
flakes on the paper towel and simmer. After the vegetables are
done, turn the heat off and set aside to allow the vegetables to
absorb the seasonings while cooling down.
|
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