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Summer Grilled Oden

Costo $10, salva $15

Fonte: Recommended by CookPal

  • 180 Min
  • 4 Porzioni
  • $10

INGREDIENTI

  • Vegetables

    • 🍆 4 eggplants
    • 4 green bell peppers
    • 🌽 1 ear of corn (300g)

  • Protein

    • 1 piece of hanpen (100g)

  • Oil

    • 1 tbsp salad oil

  • Broth

    • 600cc dashi stock
    • 🧂 2 tbsp soy sauce
    • 3 tbsp mirin

PASSI

1

Prepare the eggplants by cutting around the stem and removing the calyx while keeping the stem intact. Cut the corn in half horizontally, then into quarters vertically. Cut the hanpen diagonally into two pieces.

2

Heat half of the salad oil (1/2 tbsp) in a frying pan. Add the eggplants, bell peppers, and corn. Cover and cook over medium-low heat, flipping occasionally, for about 20 minutes.

3

Remove the bell peppers and corn. Continue cooking the eggplants for an additional 10 minutes until soft. Wipe the pan clean with a paper towel, add the remaining salad oil (1/2 tbsp), and grill the hanpen until both sides are golden brown.

4

In a pot, bring the dashi stock, soy sauce, and mirin to a boil.

5

Place the grilled ingredients into a heatproof container. Pour the broth over them, let it cool to room temperature, and refrigerate for about 2 hours.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

  • 5g
    Proteine
  • 20g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

This dish is best served cold, making it perfect for summer.You can substitute hanpen with tofu for a vegan version.Use fresh seasonal vegetables for the best flavor.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.