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 is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, nanban-style vegetables - for when you want to eat lots of veggies!. One of my favorites food recipes. This time, I am going to make it a 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 foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies! is something which I have loved my whole life.

To begin with this particular recipe, we have to 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. Prepare 1 medium Lotus root
  2. Get 1 medium Onion
  3. Get 1 medium Sweet potato
  4. Make ready 1/4 small Kabocha squash
  5. Get 2 Green peppers
  6. Get 3 tbsp ☆Vinegar
  7. Get 3 tbsp ☆Sugar
  8. Make ready 50 ml ☆Water
  9. Take 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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