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

Before you jump to Sautéed Veggies Dressed with Mentsuyu and Grated Daikon recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Using your very best judgment is just another one of many ways you could make healthy choices out of a lunch menu. This can be best achieved by examining meal pictures on a menu. It’s also recommended that you avoid foods teeming with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, then be sure to ask for a lesser amount.

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We hope you got benefit from reading it, now let’s go back to sautéed veggies dressed with mentsuyu and grated daikon recipe. To cook sautéed veggies dressed with mentsuyu and grated daikon you need 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Sautéed Veggies Dressed with Mentsuyu and Grated Daikon:
  1. Get 3 to 4 Eggplants
  2. Take 300 grams Kabocha squash
  3. Use 4 Okra
  4. Get 4 Tomato (medium)
  5. You need 1 Oil (for deep frying)
  6. Get Dressing
  7. Get 200 ml ◎Water
  8. Prepare 50 ml ◎Mentsuyu (3x concentrate)
  9. Use 2 tbsp ◎Sake (without salt)
  10. You need 60 grams △Daikon (grated with a bit of juice)
  11. Get 40 grams △Ginger (grated)
  12. Provide 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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