SUMMER

1. Mitsuru SAIKI, the owner chef of Kyo-ryori Jikishinbo Saiki : JAPANESE STYLE MARINATED SUMMER VEGETABLES

JAPANESE STYLE MARINATED SUMMER VEGETABLES

Chef's Comment
Five marinated summer vegetables, such as eggplant and pumpkin, in tosazu vinegar made up of two sorts of vinegar and umami rich dashi. The vegetables are carefully deep fried to keep their crispiness and color. A dish that appeals to the eye and is gentle on the body.

Ingredients( for 4 persons )

  • ・1 medium sized onion (200g)
  • ・1 medium sized eggplant (70g)
  • ・1/8 pumpkin (150g)
  • ・1 cucumber (100g)
  • ・4 shishito pepper (30g)
  • ・300cc vegetable oil
  • (Tosazu) 600cc dashi
    200cc rice vinegar
    100cc light soy sauce
    100cc mirin
    1 tbsp sugar
  • 40~50cc sudachi juice
    (for about 5pcs)
  • Ice cube

Recipes

  • 1. Heat the ingredients with tosazu ingredients in a pan and let them cool down.
    Then chill them in ice water.
  • 2. When 1 has cooled down, add sudachi juice and let it cool further in ice cubes.
  • 3. Heat vegetable oil in a pan and deep fry bite-sized vegetables one kind at a time.
  • Time and temperature for deep frying
    - Onion 2 minutes 170℃
    - Eggplant 3 minutes inside upwards and 1 minutes reverse 170℃
    - Pumpkin 5 minutes 160℃
    (deep fry till the pumpkin is cooked so that it can be easily skewed)
    - Cucumber 2 minutes 170℃
    - Shishito pepper 2 minutes 170℃
  • 4. Put 3 in 2.
  • 5. Marinate them at least for 1 hour and serve.
  • point

    This dish can be cooked in advance. In such a case, please keep it in a refrigerator.

the owner chef of
Kyo-ryori Jikishinbo Saiki

Mitsuru SAIKI

<Profile>

Mitsuru SAIKI, the owner and chef of Jikishinbo Saiki, was born in Kyoto in 1968. He graduated from the Department of Political Science of the Faculty of Law at Doshisha University. Before working at his own restaurant, he apprenticed himself to Hitoshi MURAKAMI, who received the best modern artisan award. He acceded to the third-generation owner in 1999 and moved the restaurant to Shimogawara, near Gion in Kyoto. While actively working as the owner and chef, he got a master’s degree in agriculture from Kyoto University in 2009. He pursues the secret of deliciousness, seeking “what deliciousness is and how to develop tastier cuisine,” and he works very hard every day. He provides information from the standpoint of reviewing washoku scientifically at KYOTO SNT LAB. (http://snt.kyoto/) (Japanese)

<Store information>

Jikishinbo Saiki
Jikishinbo Saiki is located in the Gion area, full of the atmosphere of Kyoto, an ancient and historical Japanese city. The owner moved from the north of Kyoto city in October 2009. You can taste delicious and fresh dishes in season in a gentle and quiet environment.