Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies!
Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies!

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, nanban-style vegetables - for when you want to eat lots of veggies!. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies! is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies! is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have nanban-style vegetables - for when you want to eat lots of veggies! using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies!:
  1. Prepare 1 medium Lotus root
  2. Make ready 1 medium Onion
  3. Get 1 medium Sweet potato
  4. Get 1/4 small Kabocha squash
  5. Prepare 2 Green peppers
  6. Prepare 3 tbsp ☆Vinegar
  7. Take 3 tbsp ☆Sugar
  8. Make ready 50 ml ☆Water
  9. Get 1 tsp ☆Bonito based dashi stock granules
Steps to make Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies!:
  1. Rinse the vegetables, and pat dry.
  2. Mix ☆ together in a pot and turn on the heat. After bringing it to a boil, remove from heat, and let cool.
  3. Heat a pan with oil, and plain-fry the vegetables in the order listed.
  4. While draining the grease, leave the vegetables as-is, and dip them in the vinegar mixture (Soak the vegetables in the vinegar, and arrange onto a plate in the order listed.)
  5. After arranging the lotus root, onions, sweet potato, kabocha, and green pepper onto a plate in that order, pour the remaining vinegar over the dish.

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