Ingredients for 4 Servings
Eggplant (なす / Nasu) 4
Kabocha (かぼちゃ / Kabocha) 1/8
Bell peppers (パプリカ / Papurika) 1/2 ea. of yellow and red
Zucchini (ズッキーニ / Zucchini) 1
Oil for frying (揚げ(油 / Ageh abura) As needed

Nanban Dressing
Onion (玉ねぎ / Tamanegi) 1/4
Grated ginger (おろししょうが / Oroshi shōga) 2 tsp
Soy sauce (しょうゆ / Shōyu) 2 tbsp
Umezu (梅酢/ Umezu) 2 tbsp
Honey (はちみつ / Hachimitsu) 2 tbsp
Sesame oil (ごま油 / Goma-abura) 2 tbsp

How to Make
1. Cut the eggplant into rounds 2 cm thick. Rough cut the bell peppers. Cut the zucchini into rounds about 1.5 cm thick. Cut the kabocha into wedges. Slice the onion thinly.
2. Fry the eggplant, kabocha, bell peppers, and zucchini in oil. When the vegetables are done, remove them to a plate lined with a paper towel.
3. Combine the ingredients for the nanban dressing.
4. Transfer the vegetables to a serving dish and apply the nanban dressing while the vegetables are still hot.

chef tateno2016jun


Recipe Developed by: Machiko Tateno