Boiled layered Ratatouille Japanese style
Layered cooking is Japanese ancient cooking method. You don't need any water in it.
Servings: 5 people
Ingredient
- 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