Sauteed Vegetables with Katsuobushi Flakes
Lightly flavored with a hint of katsuobushi flakes.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove hard base from asparagus, peel outer skin then cut into thirds.
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Cut carrot into 3cm (1 inch) slices.
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Coarsely chop green pepper.
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Heat oil in a pan, then cook asparagus, carrot and green pepper. While continuing to cook, add soy sauce and black pepper. When vegetables become slightly soft, mix in katsuobushi flakes then serve.
Cooking Basics
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
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