Deep-fried Vegetables in Mild Broth
Deep-fried Vegetables in Mild Broth

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, deep-fried vegetables in mild broth. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pat all vegetables dry with paper towels. Immediately plunge into the sauce and soak. Fried Vegetables in Broth (Vegetables Agebitashi) is similar to the Western-style dish Marinated BBQ Vegetables from RecipeTin Eats. But the vegetables are deep-fried, and the marinade is a soy-flavoured dashi stock, not an oil-based marinade.

Deep-fried Vegetables in Mild Broth is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Deep-fried Vegetables in Mild Broth is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook deep-fried vegetables in mild broth using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Deep-fried Vegetables in Mild Broth:
  1. Take 1/2 onion (cut into 5~7mm round slices)
  2. Prepare 2 eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)
  3. Make ready 2 green bell peppers (cut into half, seed and cut into bite sized pieces)
  4. Make ready 100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
  5. Take 1/2 pack mushrooms (trim off the stems, tear into bite sized pieces)
  6. Prepare 1/2 carrot (peel and cut into 5 mm rounds)
  7. Make ready 1-2 koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces)
  8. Make ready 2 Tbsp cornstarch for coating koyadofu
  9. Take Sauce: (in advance, bring to a boil, turn off the heat, cool it down)
  10. Make ready *50 ml soy sauce
  11. Get *50 ml mirin
  12. Take *2 Tbsp sugar
  13. Prepare *250 ml dashi (or 250 ml water ＋10 g bonito flakes in a tea bag)
  14. Prepare vegetable oil for deep frying

Place all ingredients (except coconut oil and optional collagen powder) in a pot and bring to a boil. Add collagen powder and blend again, if using. Foods in the Brassica family, such as Bok Choy, are too strong for stock/broth and can impart a bitter taste. Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste.

Steps to make Deep-fried Vegetables in Mild Broth:
  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.
  2. Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak.
  3. Arrange the vegetables on a serving plate and pour the sauce over.
  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.

Foods in the Brassica family, such as Bok Choy, are too strong for stock/broth and can impart a bitter taste. Foods in the Brassica family, such as broccoli, are too strong for stock/broth and can impart a bitter taste. Foods in the Brassica family, such as cabbage, are too strong for stock/broth and can impart a bitter taste. Tofu Satay Deep fried fish cooked in mild hot and sour gravy. Deep fried golden crunchy tilapia topped with herbs, served with chilli soya sauce..

So that’s going to wrap this up with this exceptional food deep-fried vegetables in mild broth recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!