Grilled Vegetables Soaked in Broth (Yakibitashi)- Japanese home cooking class in Tokyo

This is a popular Japanese side dish where seasonal vegetables are grilled and then soaked in a dashi-based seasoning liquid to absorb the flavors. The preparation is simple, allowing you to enjoy the natural umami of the vegetables combined with the rich taste of the broth. Below are the basic characteristics and recipe.

Grilled Vegetables Soaked in Broth (Yakibitashi)- Japanese home oooking class in Tokyo

Ingredients (serves 4)

• Seasonal vegetables of your choice

• 250 ml dashi broth

• 1 tablespoon soy sauce

• 1 tablespoon mirin

• 1 tablespoon olive oil

• 1 teaspoon vinegar

• 1 tablespoon grated ginger

Basic Preparation

1. Cut the vegetables
   Slice eggplant lengthwise or into rounds, cut pumpkin into thin slices, and chop bell peppers and zucchini into bite-sized pieces.

2. Grill the vegetables
   Cook the vegetables in a frying pan or grill until nicely browned. You may also shallow fry or deep fry them if preferred.

3. Prepare the seasoning liquid
   Combine dashi broth, soy sauce, mirin, vinegar, and grated ginger to make the soaking sauce.

4. Soak the grilled vegetables
   While still warm, place the vegetables in the seasoning liquid and let them soak for 15 minutes to 1 hour. Chilling in the refrigerator enhances the flavor.

Tips and Variations

• Garnish with grated ginger, shiso leaves, or dried bonito flakes to boost aroma and taste.

• This dish is great for using leftover vegetables and works well as a make-ahead side or for lunchboxes.

• Common vegetables include eggplant, pumpkin, bell peppers, zucchini, okra, green peppers, lotus root, and shiitake mushrooms.

• The light and refreshing flavor makes it perfect for summer and ideal for enjoying chilled.

This versatile dish is easy to prepare and a wonderful way to savor seasonal vegetables. We highly recommend giving it a try!

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