Summer Vegetable Yakibitashi Recipe (Grilled Vegetables Soaked in Dashi Broth) | Cooking with Dog

We are making a delicious dish Yakibitashi using a plenty of summer vegetables. The vegetables soaked in the dashi stock makes the dish very delicious. The ginger root gives it a little bit of kick.

How to make Summer Vegetable Yakibitashi
https://cookingwithdog.com/recipe/summer-vegetable-yakibitashi/

(2 people) Cook Time: 30 minutes

70g Kabocha Squash or substitute: any type of sweet squash (2.5 oz)
1 Eggplant
2 Asparagus Spears
2 String Bean Pods
1/2 Red Bell Pepper

200ml Dashi Stock
or 200ml water+ 1/3 tsp dashi stock powder
1 tbsp Sake
1 tbsp Mirin
1 tbsp Soy Sauce
1/4 tsp Salt
6g Ginger Root, Shredded

Itogatsuo - very thin strips of dried bonito
1/2 tbsp Olive Oil or any type of vegetable oil

Substitute ingredients: Okra, Shishito Peppers, Zucchini and Mushrooms

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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