Pickled vegetables with soy sauce, garlic and chili
2 servings
35 minutes
Pickled vegetables with soy sauce, garlic, and chili are a vibrant dish of Japanese cuisine that combines the freshness of vegetables with the spicy notes of seasonings and the umami of soy sauce. The recipe's origins trace back to Japanese traditions of preparing seasonal vegetables where simplicity and harmony of flavors take center stage. Eggplants, sweet potatoes, zucchini, and mushrooms infused with the smoky aroma of grilling become rich and tender, while the addition of garlic and spicy chili adds expressiveness to the dish. The soy marinade not only highlights the natural sweetness of the vegetables but also makes them juicy and flavorful. Paired with aromatic vegetable broth and delicate ramen noodles, this dish is perfect for a cozy dinner, conveying the atmosphere of a traditional Japanese meal.
1
Preheat the grill pan until it starts to smoke. Cut the eggplant into pieces and lightly brush with oil. Place the other chopped vegetables and mushrooms in a bowl and mix with 3 tablespoons of oil.
- Eggplants: 1 piece
- Vegetable oil: to taste
- Sweet potato: 1 piece
- Zucchini: 1 piece
- Fresh champignons: 4 pieces
- Green onions: 4 stems
- Mini corn: 4 pieces
2
First, place the eggplants and fry for 4 minutes on each side until soft. Then fry the sweet potato, mushrooms, and zucchini for about 2-3 minutes on each side. Finally, fry the corn and green onion for about a minute on each side.
- Eggplants: 1 piece
- Sweet potato: 1 piece
- Zucchini: 1 piece
- Fresh champignons: 4 pieces
- Green onions: 4 stems
- Mini corn: 4 pieces
3
Transfer the vegetables to a bowl and add soy sauce, minced garlic, and chili. Mix well, cover with plastic wrap, and let sit for 20 minutes.
- Light soy sauce: 2 tablespoons
- Garlic: 2 cloves
- Red chili pepper: 1 piece
4
Cook the noodles in boiling water for 2-3 minutes until soft. Drain and divide into 2 bowls. Bring the broth to a boil and check the vegetables. If they are not quite soft, add them to the broth until cooked. Pour the broth over the noodles and top with the vegetables.
- Ramen noodles: 250 g
- Vegetable broth: 1 l