Sautéed Veggies Dressed with Mentsuyu and Grated Daikon

Sautéed Veggies Dressed with Mentsuyu and Grated Daikon

This dish is easy to make using mentsuyu to flavor the fried vegetables. The taste is intensified by adding grated daikon and ginger!

Ingredients: 4 servings

3 to 4
Kabocha squash
300 g
Tomato (medium)
4 (if using cherry tomatoes add more)
Oil (for deep frying)
as needed
200 ml
◎Mentsuyu (3x concentrate)
50 ml
◎Sake (without salt)
2 tablespoons
△Daikon (grated with a bit of juice)
60 g
△Ginger (grated)
40 g
Chili thread, bonito flakes
as much as you like


1. Cut the eggplant lengthwise, then into bite size pieces. Remove the seeds and insides from the kabocha, then cut into 7-8 mm bite-sized pieces.
2. Cut the stem off the okra, then rub and roll in salt (not listed) to clean the surface. Cut lengthwise. Remove the stem from the tomatoes, then cut in half.
3. In a pan, add the dressing ingredients marked ◎ and bring to a boil before stopping the heat. Add the △ ingredients and let sit.
4. In a frying pan, heat 3 tablespoons of oil, then fry the eggplant until it's a nice, golden color. Use strong heat to cook through entirely before turning over.
5. Fry the kabocha, okra, and tomatoes, adding in that order. Add oil if needed.
6. When the vegetables are cooked, remove them from the pan and place on paper towels until cooled down, then add the dressing. Here, I've mixed it in a plastic container.
7. Feel free to enjoy this as-is, cool in the refrigerator, or serve chilled.
8. Garnish with chili threads or bonito flakes and serve.

Story Behind this Recipe

This recipe brings out the delicious taste of fried vegetables.
I wondered if mentsuyu would work for this.