Easiest Way to Make Thomas Keller Sautéed Veggies Dressed with Mentsuyu and Grated Daikon

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, sautéed veggies dressed with mentsuyu and grated daikon. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sautéed Veggies Dressed with Mentsuyu and Grated Daikon is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Sautéed Veggies Dressed with Mentsuyu and Grated Daikon is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have sautéed veggies dressed with mentsuyu and grated daikon using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sautéed Veggies Dressed with Mentsuyu and Grated Daikon:

1. Prepare 3 to 4 Eggplants
2. Take 300 grams Kabocha squash
3. Prepare 4 Okra
4. Get 4 Tomato (medium)
5. Get 1 Oil (for deep frying)
6. Take Dressing
7. Make ready 200 ml ◎Water
8. Take 50 ml ◎Mentsuyu (3x concentrate)
9. Make ready 2 tbsp ◎Sake (without salt)
10. Take 60 grams △Daikon (grated with a bit of juice)
11. Make ready 40 grams △Ginger (grated)
12. Get 1 as much (to taste) Chili thread, bonito flakes

Instructions to make Sautéed Veggies Dressed with Mentsuyu and Grated Daikon:

1. Cut the eggplant lengthwise, then into bite size pieces. Remove the seeds and insides from the kabocha, then cut into 7-8 mm bite-sized pieces.
2. Cut the stem off the okra, then rub and roll in salt (not listed) to clean the surface. Cut lengthwise. Remove the stem from the tomatoes, then cut in half.
3. In a pan, add the dressing ingredients marked ◎ and bring to a boil before stopping the heat. Add the △ ingredients and let sit.
4. In a frying pan, heat 3 tablespoons of oil, then fry the eggplant until it's a nice, golden color. Use strong heat to cook through entirely before turning over.
5. Fry the kabocha, okra, and tomatoes, adding in that order. Add oil if needed.
6. When the vegetables are cooked, remove them from the pan and place on paper towels until cooled down, then add the dressing. Here, I've mixed it in a plastic container.
7. Feel free to enjoy this as-is, cool in the refrigerator, or serve chilled.
8. Garnish with chili threads or bonito flakes and serve.

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