Sautéed Veggies Dressed With Mentsuyu And Grated Daikon Recipe by cookpad.japan
Cooking Instructions 1 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. 2 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. 3 In a pan, add the dressing ingredients marked ◎ and bring to a boil before stopping the heat. Add the △ ingredients and let sit. 4 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. 5 Fry the kabocha, okra, and tomatoes, adding in that order. Add oil if needed. 6 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. 7 Feel free to enjoy this as-is, cool in the refrigerator, or serve chilled. 8 Garnish with chili threads or bonito flakes and serve. 1 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. 1 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. 2 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. 2 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. 3 In a pan, add the dressing ingredients marked ◎ and bring to a boil before stopping the heat. Add the △ ingredients and let sit. 3 In a pan, add the dressing ingredients marked ◎ and bring to a boil before stopping the heat. Add the △ ingredients and let sit. 4 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. 4 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. 5 Fry the kabocha, okra, and tomatoes, adding in that order. Add oil if needed. 5 Fry the kabocha, okra, and tomatoes, adding in that order. Add oil if needed. 6 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. 6 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. 7 Feel free to enjoy this as-is, cool in the refrigerator, or serve chilled. 7 Feel free to enjoy this as-is, cool in the refrigerator, or serve chilled. 8 Garnish with chili threads or bonito flakes and serve. 8 Garnish with chili threads or bonito flakes and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Banana Oat Muffins 🍓 🍌 Garlic parm crusted chicken Stuffed cabbage Baked bbq chicken Best, easiest Pizza Dough (6 ingredients) Strawberry Banana Oat Muffins 🍓 🍌 Garlic parm crusted chicken Stuffed cabbage Baked bbq chicken Best, easiest Pizza Dough (6 ingredients) Chocolate & Caramel Steamed Bread Cute ♪ Rilakkuma Styule Chocolate Sandwich Cookies Sakura Roll Cake with the Fragrance of Spring Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce Korean-style Yaki-niku BBQ with My Secret Sauce (ver. 1) Low-Sugar Okonomiyaki-Style Okara Pancakes Creamy Chinese Cabbage Stew with 15 Minutes Juicy Chicken Wing Gyoza Saffron Rice Pilaf Chinese garlic and ginger pork with rice and snow peas Chocolate & Caramel Steamed Bread Cute ♪ Rilakkuma Styule Chocolate Sandwich Cookies Sakura Roll Cake with the Fragrance of Spring Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce Korean-style Yaki-niku BBQ with My Secret Sauce (ver. 1) Low-Sugar Okonomiyaki-Style Okara Pancakes Creamy Chinese Cabbage Stew with 15 Minutes Juicy Chicken Wing Gyoza Saffron Rice Pilaf Chinese garlic and ginger pork with rice and snow peas