Recipe of Super Quick Homemade Deep-fried Vegetables in Mild Broth

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, deep-fried vegetables in mild broth. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Deep-fried Vegetables in Mild Broth is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Deep-fried Vegetables in Mild Broth is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have deep-fried vegetables in mild broth using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Deep-fried Vegetables in Mild Broth:

1. Get 1/2 onion (cut into 5~7mm round slices)
2. Get 2 eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)
3. Prepare 2 green bell peppers (cut into half, seed and cut into bite sized pieces)
4. Make ready 100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
5. Make ready 1/2 pack mushrooms (trim off the stems, tear into bite sized pieces)
6. Prepare 1/2 carrot (peel and cut into 5 mm rounds)
7. Make ready 1-2 koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces)
8. Take 2 Tbsp cornstarch for coating koyadofu
9. Make ready Sauce: (in advance, bring to a boil, turn off the heat, cool it down)
10. Prepare *50 ml soy sauce
11. Prepare *50 ml mirin
12. Take *2 Tbsp sugar
13. Get *250 ml dashi (or 250 ml water ＋10 g bonito flakes in a tea bag)
14. Take vegetable oil for deep frying

Instructions to make Deep-fried Vegetables in Mild Broth:

1. Heat the oil to 170~180℃(340~350°F) in a pot for deep frying. Pat all vegetables dry with paper towels. Deep fry them without breading or batter for 1 to 2 minutes (depends on vegetables and the size of them). Immediately plunge into the sauce and soak.
2. Dust the koyadofu with cornstarch, shake off excess, and deep fry until crisp, plunge into the sauce and soak.
3. Arrange the vegetables on a serving plate and pour the sauce over.
4. ※Don't deep fry too many vegetables at one time in a pot. It's better to have the half empty space in a pot.

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