Simple Way to Prepare Homemade Eggplant, Okra, and Kabocha Squash in Nanban Sauce
Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Ultimate Eggplant, Okra, and Kabocha Squash in Nanban Sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggplant, Okra, and Kabocha Squash in Nanban Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant, Okra, and Kabocha Squash in Nanban Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant, Okra, and Kabocha Squash in Nanban Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few components. You can cook Eggplant, Okra, and Kabocha Squash in Nanban Sauce using 11 ingredients and 5 steps. Here is how you can achieve it.
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
Ingredients and spices that need to be Make ready to make 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)
Instructions to make Eggplant, Okra, and Kabocha Squash in Nanban Sauce
- 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!
While that is in no way the end all be guide to cooking quick and easy lunches it's excellent food for thought. The hope is that this will get your creative juices flowing so you are able to prepare wonderful lunches for the family without having to complete too terribly much heavy cooking at the process.
So that is going to wrap this up with this special food Recipe of Ultimate Eggplant, Okra, and Kabocha Squash in Nanban Sauce. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!