Summer Vegetable Yakibitashi (Marinated) by a French Chef
ID: 0a904162...
Proposed by a French chef, this is a 'yakibitashi' (seared and soaked) dish where summer vegetables are seared until fragrant and then marinated in a tomato juice-based sauce. It is a refreshing and delicious dish that you can enjoy even when your appetite is low in the summer.
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🍳 Cooking Flow
Bring tomato juice and seasonings to a boil in a pot, then mix in garlic and olive oil to create the marinade. → Sear zucchini, eggplant, bell peppers, green peppers, baby corn, okra, and cherry tomatoes in a frying pan until fragrant, then add them one by one to the warm marinade. → Steam-cook broccoli and mushrooms together in a covered pan using the moisture from the mushrooms, then add to the marinade. → Chill in the refrigerator and finish by sprinkling with grated Sudachi lime zest.
Cooking Steps
Brief Cooking Order
Bring tomato juice and seasonings to a boil in a pot, then mix in garlic and olive oil to create the marinade. → Sear zucchini, eggplant, bell peppers, green peppers, baby corn, okra, and cherry tomatoes in a frying pan until fragrant, then add them one by one to the warm marinade. → Steam-cook broccoli and mushrooms together in a covered pan using the moisture from the mushrooms, then add to the marinade. → Chill in the refrigerator and finish by sprinkling with grated Sudachi lime zest.
Introduction
Proposed by a French chef, this is a 'yakibitashi' (seared and soaked) dish where summer vegetables are seared until fragrant and then marinated in a tomato juice-based sauce. It is a refreshing and delicious dish that you can enjoy even when your appetite is low in the summer.
Step 1
Add tomato juice, chicken bouillon, bay leaf, black pepper, white wine vinegar, white wine, honey, and soy sauce to a pot, bring to a boil, and remove from heat.
Step 2
Transfer the boiled marinade to a flat container (like a baking tray), add olive oil and grated garlic, and mix well.
Step 3
Heat olive oil in a frying pan, arrange the sliced zucchini, sear both sides until well-browned while sprinkling with salt, and place into the marinade while still hot.
Step 4
Similarly, arrange the sliced eggplant, sear over high heat until browned, cover with a lid to steam-cook, and then add to the marinade.
Step 5
Sear the cut bell peppers, green peppers, baby corn, and okra in the pan until fragrant, then add to the marinade.
Ingredients List
Important Notes
Soaking the freshly seared vegetables in the warm marinade allows the flavors to penetrate thoroughly. 💡
Since eggplant absorbs oil easily, sear it over high heat to brown, then steam under a lid to prevent it from soaking up too much oil. ⚠️
By steam-cooking the broccoli without adding water—relying solely on the moisture from the mushrooms—the broccoli itself tastes much better. 🔥
Adding grated Sudachi lime zest at the end provides a refreshing citrus aroma that brings the whole dish together. ✨
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