［Recipe] Japanese Ratatouille Japanese Ratatouille Shogakukan Precious recipe series

Recipe

Ratatouille with a Japanese twist using dashi broth

Now being sent out to French people in a recipe book!

https://precious.jp/articles/-/16178

↑What makes it beautiful?

You can also find out about the nutritional ingredients.

Japanese-style Ratatouille

(Serves 4)

Prepare the following:

Eggplant - 100g

Green bell pepper - 100g

Paprika red and yellow - 50g each

Brick root - 100g

Sesame oil - 1 tablespoon

Garlic - 1/2 clove

Onion - 1 piece

Cut tomato - 200g

Water - 1 cup

Sugar - 1/2 teaspoon

Small onion - as needed

White dashi - 3 tablespoons

*We use “white dashi” this time. Tenyo White Dashi": Tenyo Budashi (white soup stock with no added seasonings) is used for this recipe.

【How to make this dish】

It is important to take the time to bring out the aroma of the soup. In a frying pan, add 1 tablespoon sesame oil and chopped garlic and bring out the aroma over low heat.

Add the onions cut into 2 cm cubes and saute until browned. Add eggplant, bell bell pepper, lotus root, bell pepper red and yellow, cut into 2 cm cubes. The key is to quickly soak the lotus root in water before adding it.

Then add the cut tomatoes, water, sugar, and white soup stock, and bring to a boil, then remove the scum. Then, cover and simmer for 10 minutes. Little by little, the ingredients will be cooked and the aroma will deepen.

Finally, remove the lid and let the water evaporate for about 5 minutes, and it is ready to serve. When serving, garnish with small green onions for a beautiful colorful finish.

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