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

Name: 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*; mirin*

kokorocares.com

Easy, healthy, and vegan! Nibitashi is a great way to enjoy seasonal greens. Nibitashi is a cooking technique that involves braising vegetables in a sweet and s

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Cooking tools:

Chef's knife
Cutting board
Peeler
Skillet
Saucepan
Stove
Spatula
Measuring spoon
Measuring cup
Mixing bowl
Paper towel
Serving platter
Airtight container

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*
mirin*