Recipe Cold Dashi Marinated Vegetables
This dish of cold dashi-marinated vegetables highlights the flavors of autumn vegetables, such as sweet potato, pumpkin and lotus root. Perfect as an appetizer or side dish, it's ideal for those looking for a healthy, flavorful dish with umami notes and a hint of spiciness.
- Author
- iRASSHAi
- Prep Time
- 30 minutes
- Cooking Time
- 15 minutes
- Servings
- 1
- Category
Salted
- Kitchen
Japanese
Ingredients
- 100 g sweet potato
- 100 g pumpkin
- 50 g lotus root (renkon)
- 200 ml Kayanoya dashi broth with kombu (cold)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds (optional)
Directions
- Steam sweet potato slices, pumpkin pieces and lotus root slices for about 10-12 minutes, until tender but still slightly firm.
- In a bowl, mix the cold dashi broth with the soy sauce, rice vinegar and sugar. Stir until the sugar has dissolved.
- Dip the cooked vegetables into the cold dashi broth mixture and leave to marinate for at least 30 minutes in the fridge. The longer you leave to marinate, the more the vegetables will absorb the flavours of the dashi.
- Arrange the pickled vegetables in a bowl or soup plate. Pour some of the dashi broth over the vegetables to accompany them. Sprinkle with toasted sesame seeds if desired to add a little crunch.
