Eggplant, Okra, and Kabocha Squash in Nanban Sauce
cookpad.japan @cookpad_jp
I wanted to eat a low-calorie nanban dish without deep-frying!
Since the vegetables aren't deep-fried, this dish can be made very quickly. Try serving it with chilled shabu-shabu. Recipe by chico72
Eggplant, Okra, and Kabocha Squash in Nanban Sauce
I wanted to eat a low-calorie nanban dish without deep-frying!
Since the vegetables aren't deep-fried, this dish can be made very quickly. Try serving it with chilled shabu-shabu. Recipe by chico72
Cooking Instructions
- 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.
- 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.)
- 3
While frying the kabocha and okra, combine the ★ ingredients, then mix in the finely chopped myoga and grated ginger for the sauce.
- 4
Once the kabocha and okra are done frying, add the sauce to the frying pan. Add the julienned green peppers and carrots.
- 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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