Age Nibitashi
Servings: 4 people
Ingredients
- 1/2 kabocha
- 1/2 bag green beans
- 2 asian eggplants 1 normal eggplant
- 1 lotus root
- deep-frying oil
Broth 1
- 1 tsp ginger paste (or grated ginger)
- 1 tsp dashi powder
- 3 tbsp sake (or white wine)
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 200 cc water
Broth 2
- 200 cc ponzu
- 2 tsp sugar
Instructions
- Cut all the vegetables into small pieces. (You don't have to peel the skin of kabocha)
- Heat the oil until it's about 375F.
- Deep fry vegetables until they're cooked (usually about a few minutes). Once they're done, set them aside on a cooling rack or paper towels.
- For Broth 1, combine all the ingredients together in a pot and let it boil.
- Add the vegetables into the broth mixture and let it simmer for about 5 minutes.
- Transfer everything into a bowl or a container and let it cool. (I usually leave it in the fridge for a couple of hours.)
- For broth 2, combine ponzu and sugar in a bowl or a container, and add vegetables. Let it cool.