Griddled vegetables with bonito seasoning
A simple griddled vegetable dish is given a Japanese twist served with a bonito and soy seasoning.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the seasoning
- handful bonito flakes, crushed
- 2 tsp soy sauceÌý
- 2 tsp caster sugarÌý
- 2 tsp sesame oil
- 2 tbsp sesame seedsÌý
- pinch chilliÌýpowder
- 2 tbsp toasted and chopped nori seaweed
For the sauce
- 5 tbsp soyÌýsauce
- 1 tbsp balsamicÌývinegar
- 1 tbsp lemon juiceÌý
- 2 tbsp olive oilÌý
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
For the vegetables
- 1 red onion, cut into quarters
- 2 courgettes, cut into chunks
- 2 red peppers, cut into chunks
- 4 portobello mushrooms, cut into chunks
- 100g/3½oz enoki mushrooms, trimmed
- 100g/3½oz small brown mushrooms
Method
To make the seasoning, preheat the oven to 220C/200C Fan/Gas 7, place the bonito flakes, soy and sugar in a saucepan and stir until the sugar has dissolved. Stir in the sesame oil and pour onto a baking tray then bake for 5–10 minutes, remove from the oven and leave to harden.ÌýBreak up into pieces and mix with the sesame seeds, chilli and nori.
To make the sauce, place all the ingredients in a bowl and mix together.
To make the vegetables, grill the vegetables on a hot griddle pan until soft and lightly charred all over. Pour the sauce over the vegetables and set aside.
Serve the vegetables and top with the seasoning.
