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.
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.
In a pan, add the dressing ingredients marked ◎ and bring to a boil before stopping the heat. Add the △ ingredients and let sit.
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.
Fry the kabocha, okra, and tomatoes, adding in that order. Add oil if needed.
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.
Feel free to enjoy this as-is, cool in the refrigerator, or serve chilled.
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.
If using cherry tomatoes, remove the stem in Step 2 and do not cut in half! The taste of mentsuyu varies among brands, so adjust the flavor after adding the grated daikon. Other ingredients also work well in this recipe, like shishito, green peppers, red bell peppers, chicken, or minced chicken patties. Serve this with chilled noodles!