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Eggplant, Okra, And Kabocha Squash In Nanban Sauce Recipe

Eggplant, Okra, and Kabocha Squash in Nanban Sauce Recipe
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Serving : 2
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Prepare the ingredients before making Eggplant, Okra, and Kabocha Squash in Nanban Sauce in your home. Then, follow these steps below to serve Eggplant, Okra, and Kabocha Squash in Nanban Sauce for your family or friends.

Ingredients: Eggplant, Okra, and Kabocha Squash in Nanban Sauce

  • 2 small Eggplants
  • 1 as much (to taste) Okra
  • 1 as much (to taste) Kabocha squash
  • 5 tbsp ★ Vinegar
  • 4 tbsp ★ Soy sauce
  • 1 tbsp ★ Sugar
  • 1 pinch ★ Salt
  • 1 large ★ Myoga ginger (finely chopped)
  • 1 tbsp ★ Ginger (grated)
  • 3 Green peppers (julienned)
  • 1/2 Carrot (julienned)

How to Make Eggplant, Okra, and Kabocha Squash in Nanban Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Eggplant, Okra, and Kabocha Squash in Nanban Sauce in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.)
  • Step 3
  • While frying the kabocha and okra, combine the ★ ingredients, then mix in the finely chopped myoga and grated ginger for the sauce.
  • Step 4
  • Once the kabocha and okra are done frying, add the sauce to the frying pan. Add the julienned green peppers and carrots.
  • Step 5
  • 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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