1/2 onion (cut into 5~7mm round slices)
2 eggplants (cut off the tip, cut lengthwise into fourth or sixth : depends on the size)
2 green bell peppers (cut into half, seed and cut into bite sized pieces)
100-150 g pumpkin (remove the seeds and pulp, slice 5~7mm)
1/2 pack mushrooms (trim off the stems, tear into bite sized pieces)
1/2 carrot (peel and cut into 5 mm rounds)
1-2 koyadofu (freeze dried tofu )(soak in water for 2 mins, squeeze well, cut into bite sized pieces)
2 Tbsp cornstarch for coating koyadofu
Sauce: (in advance, bring to a boil, turn off the heat, cool it down)
*50 ml soy sauce
*50 ml mirin
*2 Tbsp sugar
*250 ml dashi (or 250 ml water ＋10 g bonito flakes in a tea bag)
vegetable oil for deep frying
