Yaki-veggies

This meal was similar to the izakaya vegetables that I wrote about before, but the sauce was quite different this time.

Yusuke grilled okra, sliced zucchini, and whole crimini mushrooms directly on the rack of a hot oven (or rather on tin foil on the rack) since we don’t have a barbecue or griddle. He also toasted white onion slices in a dry frying pan, with the rings held together by toothpicks.

He wanted to use orange or apple juice as a yakitori sauce base, but we didn’t have any. Instead, he peeled and then grated apples and sautéed them in a sauce pan. He then added soy sauce, white wine, lemon juice, mirin, brown sugar (white sugar would also work), ginger and garlic. He simmered the entire mixture on the stove for 30 minutes or so.

To eat, we dipped the veggies into the sauce, adding in addition a sprinkle of shichimi and sesame seeds. Yusuke also added sesame oil to his bowl: an option according to personal preference, he says.

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