Grilled vegetables.
Infused with dashi.
Color, char and savory depth.
Grilled peppers and zucchini meet dashi in a dish designed to show off the vegetables. Explore warm and chilled service.
Explore the method
What you’ll need.
Scale to your kitchenThis is an application idea, not a fixed-quantity recipe. Adjust the amount and strength to your ingredients.
Vegetables
- Bell peppers, zucchini or similarChoose your combination
Dashi & finishing
- MAGI DASHI SHIROShiro dashi concentrate
- Water
- Vegetable oil or similar
Three steps to the finished dish.
- 01PREPARE
Keep each vegetable’s texture.
Cut and cook the vegetables in your chosen oil. Use consistent cuts and cooking to bring out their color and char.
KITCHEN NOTEConsistent cuts also make it easier to compare how the vegetables absorb the dashi.
- 02COMBINE
Let dashi meet the char.
Combine the cooked vegetables with SHIRO diluted in water. Taste with the moisture released by the vegetables in mind.
KITCHEN NOTECompare before and after soaking, then adjust the strength and resting time.
- 03FINISH
Serve warm or chilled.
Taste warm and cooled versions to choose the right serving style for your menu. Plate with a little dashi.
KITCHEN NOTECheck salt balance at the actual serving temperature, including for chilled dishes.
Three things to taste for.
Texture
How the vegetables are cut and cooked.
Moisture
The balance between vegetable moisture and dashi strength.
Service
How the dish tastes warm and chilled.
