Nanban-Style Vegetables - For When You Want to Eat Lots of Veggies!
This is a simple dish of vegetables deep fried without any batter or coating, and served with a dashi-rich Nanban vinegar sauce. The rich flavor of the fried vegetables and the refreshing taste of the vinegar are exquisite together. The different textures of the vegetables are so fun to eat.
Mix ☆ together in a pot and turn on the heat. After bringing it to a boil, remove from heat, and let cool.
Heat a pan with oil, and plain-fry the vegetables in the order listed.
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.)
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.
Story Behind this Recipe
My son asked me to recreate the Nanban marinated vegetables that he'd bought once at a deli, so I added my favorite vegetables to do so.
Frying times (this is approximate. Please adjust as needed): Lotus root: 1~2 minutes. Onions: 30 seconds~1 minute. Sweet potato: 2~4 minutes. Kabocha: 1~3 minutes.
If you add all of the vegetables at once to the Nanban vinegar, then they will fall apart and not look very good. It is a bit of a pain, but the vegetables will be much prettier if you add them in individually.