Dinner: Summer Vegetable Yakibitashi 夏野菜の焼き浸し 作り方レシピ
http://google.com/ cookingwithdog http://twitter.com/cookingwithdog http://facebook.com/cookingwithdog Ingredients for Summer Vegetable Yakibitashi (serves 2) 70g Kabocha Squash or substitute: any type of sweet squash (2.5 oz) 1 Eggplant 2 Asparagus Spears 2 String Bean Pods ½ Red Bell Pepper 200ml Dashi Stock or 200ml water ⅓ tsp dashi stock powder 1 tbsp Sake 1 tbsp Mirin 1 tbsp Soy Sauce ¼ tsp Salt 6g Ginger Root, Shredded Itogatsuo - very thin strips of dried bonito ½ tbsp Olive Oil or any type of vegetable oil Substitute ingredients: Okra, Shishito Peppers, Zucchini and Mushrooms ＜材料＞2人分 かぼちゃ：70g なす：1個 アスパラガス：2本 モロッコいんげん：2本 パプリカ：1/2個 だし汁：200ml（水200mlに和風だしの素小1/4〜1/3でも良い） 酒 ：大1 みりん：大1 醤油：大1 塩 :小1/4 生姜千切り：6g 糸がつお：少々 オリーブオイル：約大1/2（サラダ油でも良い） ※オクラ、しし唐辛子、ズッキーニ、キノコ類でも美味しいです
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Ingredients
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Instructions
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
