Boiled layered Ratatouille Japanese style

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Boiled layered Ratatouille Japanese style

Layered cooking is Japanese ancient cooking method. You don't need any water in it.
Servings: 5 people
Author: Yuko Asano @Kuracooking

Ingredients

  • 1 Onion
  • 1 Carrot
  • 1/8 Pumpkin
  • 2 Potatoes
  • 1 Zucchini
  • 1 Eggplant
  • 2 Green pepper
  • 1/2 Fried tofu
  • 2 Tomatoes
  • 1 Tin of Cooked tomatoes
  • 1 Bay leaf
  • 1 tbsp Miso
  • 1 tbsp Soy sauce
  • A little Salt
  • A little Pepper
  • 1/2 tbsp Garlic
  • 1/2 tbsp Vinegar
  • 1 tbsp Olive oil
  • A lot Love

Instructions

  • Chopped the garlic and ginger.
  • Put olive oil into a pan then stir fry 1.
  • Add the cooked tomatoes, eggplant, zucchini, green peppers, potatoes, pumpkin,onion, carrot, salt, pepper, and bay leaf to 2 in layers while continuing to boil.
  • When 3 becomes tender, add the fried tofu, miso, soy sauce, and love.
  • After 5 minutes add tomatoes to 4 and turn off the heat.
  • Wait at least 30minutes and serve.

Notes

©2017Yuko Asano
Author：Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.