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Savory pickled vegetables salad

Winter
Autumn
Summer
Spring
Salads
Naturally Brewed Soy Sauce
Fermenting
Preparation time: 1h 30 mins
Calorific value (per portion): 248 kJ / 59 kcal

Ingredients for 4 portions

  • 100 g Bell pepper, red
  • 100 g Bell pepper, green                             
  • 100 g Bell pepper, yellow                            
  • 200 g Zucchini
  • 200 g Eggplant
  • 200 g Squash
  • 200 g white onion
  • 150 ml Kikkoman Naturally Brewed Soy Sauce
  • 4-5 tbsp vegetable oil

Preparation

Clean vegetables, remove stems and cores, peel the squash. Chop all vegetables into cubes or slices.

Pour oil into big pot. Add onion, fry. Add bell peppers and eggplant and stir fry for few minutes. Add zucchini and squash and stir fry again for about 10 minutes or until all is tender. Add soy sauce and mix well.

Pour the sauce into clean, dry glasses, cover with seals and lids and put to preheated oven. Bake in max. 120°C for about 30 minutes. Allow cooling down overnight; don’t turn up-side-down.

Vegetables are perfect as a cold or hot addition to rice and noodles, as a salad or ingredient for soups and sauces. 

Used products in this recipe

Ingredients for 4 portions

  • 100 g Bell pepper, red
  • 100 g Bell pepper, green                             
  • 100 g Bell pepper, yellow                            
  • 200 g Zucchini
  • 200 g Eggplant
  • 200 g Squash
  • 200 g white onion
  • 150 ml Kikkoman Naturally Brewed Soy Sauce
  • 4-5 tbsp vegetable oil