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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sautéed veggies dressed with mentsuyu and grated daikon. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Great recipe for Sautéed Veggies Dressed with Mentsuyu and Grated Daikon. This recipe brings out the delicious taste of fried vegetables. I wondered if mentsuyu would work for this.

To begin with this particular recipe, we have to prepare a few components. You can have sautéed veggies dressed with mentsuyu and grated daikon using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Sautéed Veggies Dressed with Mentsuyu and Grated Daikon:
  1. Take 3 to 4 Eggplants
  2. Get 300 grams Kabocha squash
  3. Prepare 4 Okra
  4. Get 4 Tomato (medium)
  5. Take 1 Oil (for deep frying)
  6. Take Dressing
  7. Prepare 200 ml ◎Water
  8. Get 50 ml ◎Mentsuyu (3x concentrate)
  9. Take 2 tbsp ◎Sake (without salt)
  10. Take 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

Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Grated raw daikon, known as daikon oroshi, is a terrific condiment for any number of dishes. In Japan daikon oroshi is served with grilled fish, or added to the dipping sauce for tempura. Apparently daikon contains an enzyme that aids in the digestion of starchy foods.

Instructions 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.

Daikon oroshi (grated daikon radish) is often served as a condiment with grilled fish, nabe (hot pot dish) and yakiniku (Korean-style barbeque), and is used in such dishes as nameko oroshi (nameko mushrooms and grated daikon radish), shirasu oroshi (shirasu fish and grated daikon radish) and ikura oroshi (cured salmon roe and grated daikon radish). Kiriboshi daikon is a Japanese vegetable dish of finely cut and dried ("kiriboshi") daikon that's reconstituted with in with ingredients such as aburaage (deep-fried and sweetened) tofu and finely sliced carrot, and dressed with a mixture of mirin, sugar, sake, dashi and soy sauce. Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium seasonings, low-sodium vegetable broth, lean meat and all of your favorite vegetables. Turn on low and let the juices and flavors start mixing for an all-in-one meal! The Best Daikon Radish Recipes on Yummly

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