Deep-Fried & Soaked Summer Vegetables
Colorful vegetable dish in Japanese-style broth.
Prime Fresh soft freezing lets soup stock easily add flavor to vegetables.
* This recipe requires Prime Fresh.
3 hours 30 minutesDifficulty:MediumIngredients
- 150 gpumpkin (seeds removed, cut into 7-mm wedges)
- 6 piecesokra (stem partially removed, lengthwise sliced)
- 0.5red paprika (stem and seeds removed, cut into 1-cm widths)
- 3myoga ginger (cut in half lengthwise)
- 2eggplant (stem removed, cross-shape cut into 4 equal pieces)
- Salad oil for deep-frying
- 1 cupdashi soup
- 3 tbspmirin (sweet rice wine)
- 3 tbspsoy sauce
- 0.333 tspsalt
Steps
1) Put oil into a frying pan to a depth of 2 cm, and heat to 170ºC.
Deep-fry pumpkin for 2-3 minutes, then drain away the oil when the pumpkin is fully heated.
Next, quickly deep-fry okra, paprika and myoga ginger in that order, and drain away oil. Finally, insert eggplant, deep-fry for 1-2 minutes, and drain away oil.
2) Put ingredients A into a small pot and bring to a boil.
3) Transfer the ingredients of step 1 into a storage container. Pour in the ingredients of step 2, and when the residual heat has disappeared, cover with a lid, and chill for 2-3 hours in Prime Fresh.
Cooking Tips Using -3°C Soft Freezing
Prime Fresh expands the gaps between cells of vegetables through soft freezing to let marinades and seasonings penetrate food more deeply. You can use Prime Fresh to make dishes that need time for flavors to soak in more quickly. Enjoy the delicious taste of cold, marinated summer vegetables in less time than refrigeration.
Faster Seasoning
Soft freezing food opens gaps between cells to let in flavors quicker.
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