Ayako Narisawa
Ayako Narisawa（成澤文子）
Registered Dietitian / Culinary Professional
Winner of Nippon TV’s nationwide home-cooking competition, “Recipe Queen”
About the Recipe
Vegetables that go well with this include okra, bell peppers, green peppers, and bitter melon.
Ingredients
Eggplant... 1-2
Pumpkin... 1/8
Green beans... 8
Red chili pepper (seeds removed and finely chopped) - 1/2
(A)
Broth: 150 ml
Soy sauce, mirin, black vinegar... 2 tablespoons each
Brown sugar: 1/2 tablespoon
Shredded ginger - 1/2 piece
Prepare
1. Cut the eggplant in half lengthwise, make small cuts in the skin, and cut in half again. Cut the pumpkin into 1 cm thick slices. Remove the strings from the green beans.
2. Put (A) into a pot and bring to a boil, then transfer to a tray and add the red chili peppers.
3. Wipe off any excess moisture from step 1, deep-fry in oil at 170-180 degrees Celsius, drain the oil, and add to step 2. Let it sit for about an hour to allow the flavors to meld and make it delicious.