Greetings to everyone!
Today is the 4th series of summer recipes we are sharing using fresh summer vegetables from Aso.
Which are the recipes you have tried? And we hope you enjoy them so far.If you are a veggies lover, Japan summer season is the best time for you to enjoy many kinds of fresh vegetables.
For a recap, below are the link to all the summer recipes shared ⇩
Summer recipe ① https://www.aso-denku.jp/english/2020/06/recipe-of-summer-vegetables-in-aso-%e2%91%a0/
Summer recipe ② https://www.aso-denku.jp/english/2020/07/recipe-of-summer-vegetables-in-aso-%e2%91%a1/
Summer recipe ③ https://www.aso-denku.jp/english/2020/08/recipe-of-summer-vegetables-in-aso-%e2%91%a2/
And today we’ll like to share 2 simple yet nutritious delicious recipe.
Below picture is the first recipe which I would like to share and in Japanese, it is name as Summer veggies in agebitashi (夏野菜の揚げ浸し) The variety of vegetables can be change according to your preferences or seasonal availability. And below are sweet and tasty pumpkins sold in Michi-No-Eki Aso ranging from small sizes to big.
Ingredients (makes 2 serving)
1 Japanese eggplant (茄子）
1 Red bell pepper (パプリカ赤)
Half a size of Pumpkin (かぼちゃ)
1 packet of lady fingers, okra (オクラ)
4 pieces of Myoga, Japanese ginger (みょうが)
About 400ml of Mentsuyu (which are commonly used for soba and etc) (麺つゆ)
1 tablespoon of Lemon juice（レモン汁）
Steps:-
- Cut the chosen vegetables to palatable size.
- Pan fried all vegetables in about 180 degree of oil and place them in mentsuyu straight type, in the event if you are using those which require to be diluted, (use 200 ml of mentsuyu and dilute with 200 ml of water), make sure it is sufficient enough to cover the vegetables.
- Chill them in the refrigerator and you can keep it for about two days if the volume is too much to be consume within a day.
And that`s dish one to enjoy refreshing vegetables in summer season.
While the next dish I would like to introduce below: – Summer colourful veggies with Soumen (夏野菜カラフルソーメン)
Ingredients (makes 2 serving)
10 Cherry tomatoes (プチトマト）
1 Packet of lady fingers, okra (オクラ)
About 10cm long of Japanese yam (長芋)
2 pieces of Myoga, Japanese ginger (みょうが)
2 cups of vinegared seaweed which is name as mozuku-su in Japanese (もずく酢)
200g of thinly sliced pork
3 bunches of soumen (そうめん)
About 200ml of Mentsuyu (which are commonly used for soba and etc) (麺つゆ) dilute with 200 ml of water if it’s concentrated type.
Steps:-
- Boil okra, Lady fingers in a pot of hot water for about 2-3 mins and be caution not to overboil them which will cause it to be soggy, run them on tap water. Cut them into sizes as shown on picture above.
- Skinned off Japanese yam (長芋) using a peeler and cut them into cube sizes as shown.
- Boil thinly sliced pork in a pot of hot water till cooked and run them on tap water.
- Cook soumen in a pot of hot water for about 2 mins and rinse them on tap water till cool.
- Cut cherry tomatoes into half a size.
- Now mix all the above ingredients together and pour the mentsuyu sauce over the somen noodles, and sliced Myoga, Japanese ginger, top it over the soumen and have them mix well and it is ready to be consume!
I hope you enjoy the above summer recipe sharing and do give it a try and let us know how do you like the local Japanese food in summer season! Thank you for reading our blog and stay tune to our last series of summer recipe sharing next week!
☆～Yoshimi
