Marinated Deep-Fried Zucchini and Summer Vegetables
Colorful summer vegetables, such as zucchinis, match well with oil. Deep-fry the vegetables in a short period of time, and marinate in the sauce made from "KOMBU TSUYU" to make this gorgeous side dish.
PREPARATION
- Cut zucchini into 1cm rounds. Make shallow cuts at the center of okras. Cut eggplant lengthwise into 6-8 sticks. Seed the bell pepper and cut lengthwise into 1cm widths. Combine A in a bowl.
- Dry excessive water on the vegetables in STEP1, and deep-fry at 170°C, small portion at a time. Cook for 1-1.5 minutes, take out the vegetables from the oil, and marinate in A.
- Once cooled down to room temperature, refrigerate for 2-3 hours.
| Servings | 2 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 183 Calories |
| Sodium (1 serving) | 3.3 g |
| Author | TADASUKE TOMITA |
Ingredients
1 pcs Zucchini
4 pcs Okras
1/2 pcs Eggplant
1/2 pcs Red bell pepper
Ａ
4 tablespoons KOMBU TSUYU
250ml Water
as needed Deep-fry oil
PREPARATION
- Cut zucchini into 1cm rounds. Make shallow cuts at the center of okras. Cut eggplant lengthwise into 6-8 sticks. Seed the bell pepper and cut lengthwise into 1cm widths. Combine A in a bowl.
- Dry excessive water on the vegetables in STEP1, and deep-fry at 170°C, small portion at a time. Cook for 1-1.5 minutes, take out the vegetables from the oil, and marinate in A.
- Once cooled down to room temperature, refrigerate for 2-3 hours.
