4 green onions (white sections)
1/2 green pepper
For amazu sweetened rice vinegar marinade
4 tbsp rice vinegar
4 tbsp dashi
1 tbsp soy sauce
1 tbsp sugar
1 taka no tsume red chili pepper (slices)
Grill or bake shiozake (10-15 minutes at 450 F/230 C).
Chop green onions into 3-4 cm.
Cut green pepper into 2-3 cm squares.
Meanwhile, in a pot or stove-top safe container, put all ingredients for amazu marinade, and bring to boil.
As vegetables become done, immediately transfer to amazu marinade while it is still hot.
When shiozake is done, break into 3-4 cm pieces, and put in amazu marinade.
- Make sure amazu marinade is hot when beginning to soak grilled vegetables and shiozake. It helps ingredients absorb marinade flavor.
- This can be served immediately or after marinating for some time (keeps for a few days in the fridge).