Teriyaki vegetables in rice wine

We will start cooking this dish with teriyaki sauce. So:

1. Pour soy sauce into a saucepan.
2. Add brown sugar to the soy sauce and send the pan to the fire.
3. Warm up, stirring at the same time. It is necessary that all the sugar is dissolved. Remove the pan from the stove.
4. Add ginger, mix everything well.
5. Pour mirin (sweet rice wine).
6. Put the pan back on low heat, cook for 20 minutes, not forgetting to stir. The sauce should become quite thick.
7. Cool the finished sauce.

Now we will prepare the main dish:

1. Wash the zucchini and pepper, dry with paper towels, remove the stalks. Peel the peppers from the seeds.
2. Cut the zucchini and peppers into medium-sized pieces, try to make them about the same.
3. Take the pre-washed tomatoes, make a criss-cross incision on them, dip them in boiling water for 30 seconds, then quickly transfer to very cold water. Remove the skin, remove the seeds and cut the tomatoes into slices.
4. Put the prepared vegetables in a mold of a suitable size in which they will be marinated.
5. Pour 50 ml of teriyaki sauce into the vegetables, mix well and put it in the refrigerator to marinate for 3 hours. When time passes, the vegetables need to be squeezed out of the juice.
6. Peel and finely chop the garlic.
7. Heat a frying pan with sesame oil, put vegetables and chopped garlic in it. Fry, stirring continuously, for 5 minutes.
8. Sprinkle the vegetables with sesame seeds, hold on the stove for another minute.

Serve the finished vegetables hot. Pour teriyaki sauce over them or put it in a separate cup on the table.

Bon appetit!