Pan-fried Vegetables with Bonito Flakes and Ponzu Soy Sauce (Yaki-yasai no okaka ponsu)
Photographed by Akiyoshi Yamamoto
Calorie count is per serving
Ingredients (Serves 2)
- 1/2 celery stalk
- 4 shishito peppers
- 1/2 red pepper
- 1/2 yellow pepper
- 2 tbsp ponzu soy sauce
- Bonito flakes, for garnish
- Shiraga negi, for garnishNote
Shiraga-negi: Fine strips of leek, resembling white hair. To make strips: cut open the leek, remove the core, stack pieces on top of each other, cut lengthwise into thin strips, then soak under water.
- 1 tbsp sesame oil
Cut the celery diagonally into 4-5 cm lengths.
Make a vertical incision in the shishito peppers. Remove the seeds from the yellow and red peppers and cut crosswise into 1 cm strips.
Heat 1 tablespoon of sesame oil in a frying pan and fry the vegetables. Transfer to a bowl when brown, and mix with ponzu soy sauce and bonito flakes. Plate up and garnish with shiraga negi.