Japanese Stir-Fry Vegetables (Yasai Itame)
Ingredients: (Serves 4)
- Cabbage (Shredded) 1 piece
- Marmoreal mushroom ½ pack
- Dried mushrooms (Shredded) 4 pieces
- Carrots (finely chopped) ⅓ piece
- Minced ginger Little
- Sesame Little
- Chopped Katsuobushi Little
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Sauce:
- Japanese Soya Sauce Little
- Mirin Little
- Salt Little
- Japanese cooking sake Little
Cooking Methods:
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Rice
- Add oil into the Marmite, pre-heat over medium heat for about 4 minutes.
- Stir fry the minced ginger until fragrant. Then add all vegetables to stir-fry for around 2 to 3 minutes. Add the Japanese cooking sake and stir-fry evenly. Put in the remaining sauce ingredients to stir-fry for another 30 seconds. Turn off the heat.
- Remove from the heat. Sprinkle sesame and chopped Katsuobushi. Ready to serve.
- Le Creuset’s cast iron casserole is good at heat retention and distribute heat evenly which can cook the food and brings out the taste and aroma of the dish in a short period. The stir-fried vegetables can retain their colour in green and keep their crispiness, freshness and sweetness easily.
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Cooking Tips: