Marinated Deep-Fried Zucchini and Summer Vegetables

1770
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.
Servings2 servings
Cooking TimeApprox. 20 min
Calories (1 serving)183 Calories
Sodium (1 serving)3.3 g
AuthorTADASUKE TOMITA
Ingredients
1 pcs Zucchini
4 pcs Okras
1/2 pcs Eggplant
4 tablespoons KOMBU TSUYU
250ml Water
as needed Deep-fry oil

PREPARATION

  1. 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.
  2. 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.
  3. Once cooled down to room temperature, refrigerate for 2-3 hours.
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