This is a cold stew made with summer vegetables infused with Shiitake Dashi stock, perfect for the hot summer season. Cool it in the refrigerator and enjoy it chilled! When stir-frying in step 4., the tip is to stir fry it briefly so that it caramelizes but does not turn too brown. Rehydrate dried Shiitake with cold water to avoid any off-tastes and increase its sweetness and flavor. Recipe provided by: Hattori Nutrition College
Rehydrate the dried Shiitake with plenty of water and cut them in half if they are large.
2
Dice the pumpkin into 4–5cm cubes. (If it is too hard to cut, wrap it in plastic wrap and heat it up in the microwave to soften.)
3
Chop the red and green bell peppers into large chunks, and slice the eggplants into 4cm thick slices. Finely slice the myoga ginger diagonally and soak in water.
4
Heat up vegetable oil in a saucepan, stir in the pumpkin, red and green bell peppers, and eggplants to coat them with oil.
5
Add the dried Shiitake from 1. and the ● seasonings, then bring to a boil and simmer over low heat.
6
Once the vegetables are cooked through, season with soy sauce and salt and simmer for a short while before letting it cool down.
7
Put the whole pot from 5. into the refrigerator to cool before pouring it into a bowl.
