Deep-fried Vegetables in Mild Broth

Ingredients

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

Instructions

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