Sautéed Veggies Dressed with Mentsuyu and Grated Daikon
Sautéed Veggies Dressed with Mentsuyu and Grated Daikon

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, sautéed veggies dressed with mentsuyu and grated daikon. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Sautéed Veggies Dressed with Mentsuyu and Grated Daikon is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Sautéed Veggies Dressed with Mentsuyu and Grated Daikon is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook sautéed veggies dressed with mentsuyu and grated daikon using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sautéed Veggies Dressed with Mentsuyu and Grated Daikon:
  1. Get 3 to 4 Eggplants
  2. Prepare 300 grams Kabocha squash
  3. Prepare 4 Okra
  4. Get 4 Tomato (medium)
  5. Prepare 1 Oil (for deep frying)
  6. Get Dressing
  7. Make ready 200 ml ◎Water
  8. Make ready 50 ml ◎Mentsuyu (3x concentrate)
  9. Make ready 2 tbsp ◎Sake (without salt)
  10. Prepare 60 grams △Daikon (grated with a bit of juice)
  11. Prepare 40 grams △Ginger (grated)
  12. Get 1 as much (to taste) Chili thread, bonito flakes
Steps to make Sautéed Veggies Dressed with Mentsuyu and Grated Daikon:
  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.

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