Cooking I'm Currently Into Vol. 2: "Grilled Summer Vegetables in Dashi"

The hot days continue, and summer vegetables are delicious right now. This time, it's "Grilled Vegetables in Dashi."

Of course, I sourced the vegetables from "Yottette."
Please see my previous article for more about "Yottette."

<Ingredients>

For about 3 servings

• Mizu-nasu (water eggplant) (or American eggplant if unavailable) - 3

• Zucchini - 1

• Green bell pepper - 3

• Shishito peppers - 1 pack

• Okra - 1 pack

• Lotus root - 1 pack

• Eringi (King Trumpet) mushrooms - 2 large ones

• Konjac - 1 pack

<Seasonings>

• Mirin - 2 swirls

• Mentsuyu (noodle soup base) - 1 swirl

• Vinegar - a little

• Chili pepper - 1

• Sun-dried crushed salt - a sprinkle each

<Instructions>

1. Mizunasu (water eggplant) is a round, plump eggplant harvested in the Senshu region of Osaka. It is famous for being pickled in rice bran. It has a high water content and a flavor similar to melon. I didn't know about it until I moved here from Kobe, but it is surprisingly delicious. Please try to get some and give it a try.

2. Remove the stem of the eggplant and peel about three strips of skin with a peeler. If there is too much skin, it will become tough and remain in your mouth. Conversely, if you remove all of it, it will become mushy, so peeling just a little is just right. Then, cut it lengthwise into slices about 1 cm thick.

3. Cut both ends off the zucchini. If it is thick, cut it in half lengthwise and then into slices about 5 mm thick. If it is small, round slices are fine.

4. Cut the green peppers in half lengthwise, remove the stems by hand (you can leave the seeds in), and cut them into about three pieces lengthwise.

5. Cut the stems off the shishito peppers.

6. For the okra, shave off the cap-like part of the stem. You can also just cut it off.

7. Peel the lotus root and cut it into thin round slices.

8. Cut the king oyster mushrooms lengthwise into slices about 5 mm thick.

9. Cut the konjac into bite-sized rectangles and place them in boiling water to remove the harshness.

10. Add oil to a frying pan and stir-fry each ingredient separately over medium heat, sprinkling lightly with salt, until the surface is browned. Since they will continue to cook with residual heat, you don't need to cook them all the way through.

11. Once grilled, arrange the ingredients in a large Tupperware container.

12. Once everything is grilled, pour the seasoning over them.

13. Tuck in the chili peppers (tearing them by hand brings out more heat; leaving them whole is also fine).

<Tips>

• You can use any vegetable. Large torn pieces of cabbage, separated onion slices, or sliced shiitake mushrooms are also delicious when grilled.

• For color, it's a good idea to add red or yellow bell peppers.

• The key is to pour the seasoning over the vegetables while they are still hot from the pan.

• Adding black vinegar adds depth to the flavor.

• It tastes delicious once it has cooled down a bit. It is also good chilled in the refrigerator.

• You can also sprinkle some finely chopped green onions on top when serving.

• If you have black vinegar, drizzling a little over it will enhance the flavor and make it even better.

• If you want a refreshing taste, adding shredded or grated ginger is also delicious.

• It will keep in the refrigerator for 3 to 4 days.

Please make a large batch and enjoy plenty of it.

Please see my previous article for how to make lightly pickled water eggplant.

Thank you for reading again this time.
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