Eggplant, Okra, and Kabocha Squash in Nanban Sauce.
You can cook Eggplant, Okra, and Kabocha Squash in Nanban Sauce using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Eggplant, Okra, and Kabocha Squash in Nanban Sauce
- Prepare 2 small of Eggplants.
- It’s 1 of as much (to taste) Okra.
- It’s 1 of as much (to taste) Kabocha squash.
- It’s 5 tbsp of ★ Vinegar.
- You need 4 tbsp of ★ Soy sauce.
- It’s 1 tbsp of ★ Sugar.
- It’s 1 pinch of ★ Salt.
- Prepare 1 large of ★ Myoga ginger (finely chopped).
- You need 1 tbsp of ★ Ginger (grated).
- Prepare 3 of Green peppers (julienned).
- Prepare 1/2 of Carrot (julienned).
Eggplant, Okra, and Kabocha Squash in Nanban Sauce step by step
- Chop off the stem end of the eggplants, slice lengthwise in half, cover in plastic wrap, then microwave for 2 minutes. Set aside without removing the plastic wrap..
- Slice the kabocha into thin wedges, and chop off the stem end of the okra. Put the oil in a frying pan, and fry the kabocha and okra. (The okra should not be fried too long to maintain a crisp texture.).
- While frying the kabocha and okra, combine the ★ ingredients, then mix in the finely chopped myoga and grated ginger for the sauce..
- Once the kabocha and okra are done frying, add the sauce to the frying pan. Add the julienned green peppers and carrots..
- Remove the plastic wrap from the eggplants, arrange them on a dish, then top with the vegetables in nanban sauce, and serve!.
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