Summer Vegetables Roasted Japanese Chief Recipe Yoshihiri Imai
You do not know what to do with this seasonal products? We have what you need.
If you are not sure what to do with your seasonal products, we are here to help you. This recipe comes from the new Japanese Chief Book Yoshihiri Imai Imai,monk: shadow and light on the path of the philosopher,Out 28 April of Phaidon Press.
Fresh vegetables are gathered at the same morning, roasted and sprinkled with salt: this extremely simple dish is one of the signatures of monk. I choose seven different vegetables each day, which reflect what is in season on farms in Ohara. Grill All root vegetables that take longer to cook in advance, and slightly brush all the cutting surfaces of vegetables with olive oil. This prevents vegetables from drying in moisture and maintaining the juicy inner faces. Although a simple dish, the ideal roasting time is different for each vegetable and get the right time for everything to end cooking at the same time takes a little finesse. Try to let the vegetables because they are during preparation: leave the edamame on the stem, corn inside the brou, and so on. I really believe roast vegetables in a wood oven is the most possible way to eat delicious.
Serves 4
You will need
2 potatoes
2 branches of edamames
1 of the maize of the ear, undelated
1/2 Zucchini (zucchini), about 4 inches 3/4 (12 cm) long
olive oil
2 tomatoes
4 green beans
4 GOMBO
To serve
sea salt flakes
How to do it
- Use the medium heat wood oven (535 ° F / 280 ° C) to roast the potatoes while preheating the oven at high temperature. Place the potatoes in a cast iron stove (stove), brush with olive oil slightly, cover with paper, and heat for 40 minutes. Use a bamboo skewer to test the degree of cooking. Potatoes should be soft and break easily. Let cool.
- Cut the vegetables so that they are easy to eat. Break the potato cooled in two.
Roast vegetables
- Preheat the oven to a high temperature in wood fire (840 ° F / 450 ° C). Place a skillet in the oven to preheat.
- Start placing vegetables in the oven, starting with those who require more cooking time. For the assortment listed here, start with Edamame and corn; Place them in the hot stove and in the oven for 3 minutes.
- Brush the potato cutting surfaces and zucchini with olive oil and add them to the pan, then put in the oven. Turn and reposition the vegetables you add new ingredients to make sure everything is also roasted. After about 2 minutes, brushing tomatoes with olive oil and add them to the pan, then put in the oven. Finally, brush beans and okra with olive oil, add to the pan, and return to the oven again. Check that everything brown on the surface, then remove the oven pan.
To serve
Arrange the vegetables on a large plate that has some depth. Sprinkle with salt.
Reproducedmonk: shadow and light on the path of the philosopher By Yoshihiro Imai. © 2021 Phaidon Press
