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

Recommended Cooking Tool:
  • Marmite 22cm
    Japanese Stir-Fry Vegetables (Yasai Itame) (Serves 4)

  • 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
  • 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.