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Deep-fried Vegetables In Mild Broth Recipe

Deep-fried Vegetables in Mild Broth Recipe
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Category : main dish
Serving : 3
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Prepare the ingredients before making Deep-fried Vegetables in Mild Broth in your home. Then, follow these steps below to serve Deep-fried Vegetables in Mild Broth for your family or friends.

Ingredients: Deep-fried Vegetables in Mild Broth

  • 1/2 onion (cut into 5~7mm 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 5~7mm)
  • 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

How to Make Deep-fried Vegetables in Mild Broth

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Deep-fried Vegetables in Mild Broth in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak.
  • Step 3
  • Arrange the vegetables on a serving plate and pour the sauce over.
  • Step 4
  • ※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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