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Yoshinoya Vegetables Recipe
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Yoshinoya Vegetables Recipe

Yoshinoya's Vegetables are a fresh and flavorful complement to their signature dishes, featuring a vibrant mix of crisp and colorful vegetables, adding a nutritious and delicious element to the Japanese fast-food experience. Make our Yoshinoya Vegetables Recipe at home. With our Secret Restaurant Recipe your Vegetables will taste just like Yoshinoya.
Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: Fast Food, Japanese
Keyword: Side Dish, Vegetables, Yoshinoya
Yield: 6 Servings

Ingredients

  • 2 - 3 pounds Mixed Vegetables, such as Broccoli, Cauliflower, Carrots, Cabbage, canned Mushrooms (drained), Daikon Radishes and/or Bamboo Shoots cut into bite-sized pieces
  • 1 cup Water
  • 2 Chicken Bullion Cubes
  • Salt and freshly ground Black Pepper to taste
  • 1 tablespoon Corn Starch
  • 2 tablespoons Water

Instructions

  • Place all prepared vegetables in a large stock pot or Dutch oven.
  • Add 1/2 cup water and bullion cubes.
  • Cover pot. Place over medium high heat and bring to a boil. Reduce to a simmer. Cook on a light simmer until all vegetables are at desired tenderness.
  • Taste. Add more bullion if needed. Add salt and pepper, to taste.
  • If needed, add more water to make about 1/2 cup water in pot.
  • In a small bowl add corn starch and 2 tablespoons water. Mix well.
  • Raise heat and bring vegetables back to boiling.
  • Add corn starch mixture. Stir until thickened and most of the water is absorbed.
  • Serve hot alone or over rice and/or with prepared Japanese-Style meat or tofu, if desired.

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