Recipe | Cast Iron Recipes | Marmite Recipes | Japanese Stir-Fry Vegetables (Yasai Itame)

Japanese Stir-Fry Vegetables (Yasai Itame) (Serves 4)

Recommended Cooking Tool：

Marmite 22cm

Ingredients：

Cabbage (Shredded) 1 piece
Marmoreal mushroom ½ pack
Dried mushrooms (Shredded) 4 pieces
Carrots (finely chopped) ⅓ piece
Minced ginger Little
Sesame Little
Chopped Katsuobushi Little

Sauce：

Japanese Soya Sauce Little
Mirin Little
Salt Little
Japanese cooking sake Little

Cooking Methods:

Rice
1. Add oil into the Marmite, pre-heat over medium heat for about 4 minutes.　
2. Stir fry the minced ginger until fragrant. Then add all vegetables to stir-fry for around 2 to 3 minutes. Add the Japanese cooking sake and stir-fry evenly. Put in the remaining sauce ingredients to stir-fry for another 30 seconds. Turn off the heat.
3. Remove from the heat. Sprinkle sesame and chopped Katsuobushi. Ready to serve.

Cooking Tips:

Le Creuset’s cast iron casserole is good at heat retention and distribute heat evenly which can cook the food and brings out the taste and aroma of the dish in a short period. The stir-fried vegetables can retain their colour in green and keep their crispiness, freshness and sweetness easily.