Vegan Dashi Soy Sauce
Vegan Dashi Soy Sauce is a blend of our light-colored Usukuchi Soy Sauce, kombu, dried shiitake mushrooms and the stock made with 7-kinds of vegetables. Use straight to season any style dish or dilute it for soup.
Scoop out the seeds from the pumpkin and cut into bite-sized pieces. Cut onion and tomato into bite-sized pieces.
Cut eggplant into bite-sized pieces and soak in water. Dry off before use. Pull out the tough strings of the snow peas and cut into 3 cm lengths.
Chop garlic clove.
Heat olive oil and garlic from step 3 in a frying pan. When aroma rises, add the pumpkin, onion, tomato and eggplant from steps 1 and 2. Sauté, add sake and cover with a lid. Braise for around 10 minutes.
When the vegetables are done, season with the Vegan Dashi Soy Sauce and butter.
