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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, nanban-style vegetables - for when you want to eat lots of veggies!. One of my favorites food recipes. For mine, 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 recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies! is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. 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 cook it.

The ingredients needed to make Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies!:
  1. Make ready 1 medium Lotus root
  2. Prepare 1 medium Onion
  3. Make ready 1 medium Sweet potato
  4. Get 1/4 small Kabocha squash
  5. Get 2 Green peppers
  6. Take 3 tbsp ☆Vinegar
  7. Prepare 3 tbsp ☆Sugar
  8. Prepare 50 ml ☆Water
  9. Prepare 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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