Yakibitashi(Grilled Vegetables Soaked in Dashi)


[Serves 2]

Dashi Ingredients
• 2 bags Premium Dashi Packs
• 240 grams Water
• 36 grams Light Soy Sauce
• 36 grams Mirin
Yakibitashi Ingredients
• 1 Zucchini
• 1/2 Red Pepper
• 3 Okra
• 3 Baby Corn
• 1 Eggplant
• 3 slices Kabocha Squash
• Pinch of Salt
• 2 tbsp Neutral Oil 


Prepare the vegetables by trimming the ends of the zucchini and eggplant, then cutting them 1/2 inch rounds.
Cut the red pepper into strips about 1/2 inch wide.
Cut the Kabocha Squash into slices about 1/4 inch thick.
Trim the tops of the okra, then sprinkle some salt on the cutting board and roll the okra in it to remove the fine hairs.


Heat a frying pan, add oil, and grill the vegetables. Flip them when they have browned nicely and continue grilling until both sides have browned and they are cooked through.


Transfer the grilled vegetables to a storage container.


In a pot, combine all the dashi ingredients and bring to a boil. Once it comes to a boil, simmer on low heat for 7 minutes, then squeeze and remove the dashi packs.


Pour the dashi over the warm vegetables from step 3 and let it cool. Once it reaches room temperature, chill thoroughly in the refrigerator.


Serve in a bowl and enjoy.

Used in this Recipe

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