//]]> Recipe of Award-winning Eggplant, Okra, and Kabocha Squash in Nanban Sauce | Make Your Favorite Restaurant Dishes At Home!

01/01/2021 11:09

Recipe of Award-winning Eggplant, Okra, and Kabocha Squash in Nanban Sauce

by Nathaniel Beck

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

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, eggplant, okra, and kabocha squash in nanban sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Eggplant, Okra, and Kabocha Squash in Nanban Sauce is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Eggplant, Okra, and Kabocha Squash in Nanban Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook eggplant, okra, and kabocha squash in nanban sauce using 11 ingredients and 5 steps. Here is how you can achieve it.

 

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The ingredients needed to make Eggplant, Okra, and Kabocha Squash in Nanban Sauce:
  1. Get 2 small Eggplants
  2. Get 1 as much (to taste) Okra
  3. Make ready 1 as much (to taste) Kabocha squash
  4. Prepare 5 tbsp ★ Vinegar
  5. Make ready 4 tbsp ★ Soy sauce
  6. Get 1 tbsp ★ Sugar
  7. Get 1 pinch ★ Salt
  8. Prepare 1 large ★ Myoga ginger (finely chopped)
  9. Prepare 1 tbsp ★ Ginger (grated)
  10. Prepare 3 Green peppers (julienned)
  11. Prepare 1/2 Carrot (julienned)


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Steps to make Eggplant, Okra, and Kabocha Squash in Nanban Sauce:
  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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