Deep-fried Vegetables in Mild Broth Recipe

Name: Deep-fried Vegetables in Mild Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Deep-fried Vegetables in Mild Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Deep-fried Vegetables in Mild Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions