RECIPE: Nibitashi (Fried/Simmered Vegetables) – Kokoro Care

Ingredients

• 100g pumpkin (remove seeds and cut into 6-7mm wide slices)
• 1 Japanese eggplant (cut in half lengthwise, then cut into 4-6 pieces and soak in water. Pat dry before using)
• 3-4 okra (remove the stems)
• 2-3 asparagus (remove the hard root, peel off 3-4 cm of the skin from the root side with a peeler, and cut into 3-4 equal length pieces)
• 1 small zucchini (remove ends and cut into 1cm round pieces)
• 1 small red bell pepper (or 1/3 of a regular-sized bell pepper) (remove the stems and seeds and cut into 6-7mm pieces)
• 2-3 sweet chili peppers (cut into 1cm strips)
• Oil for frying
• 1 packet Natural Multi-Umami Dashi*
• 300ml water
• 2½ Tbsp soy sauce*
• 2½ Tbsp mirin*