Eggplant, Okra, and Kabocha Squash in Nanban Sauce

Eggplant, Okra, and Kabocha Squash in Nanban Sauce

You can whip up a meal in 15 minutes with this recipe! Not deep-frying the vegetables makes this a healthy nanban dish. This sweet and sour nanban sauce will whet your appetite!

Ingredients: 2 servings

2 small
as much as you like
Kabocha squash
as much as you like
★ Vinegar
5 tablespoons
★ Soy sauce
4 tablespoons
★ Sugar
1 tablespoon
★ Salt
a pinch
★ Myoga ginger (finely chopped)
1 large
★ Ginger (grated)
1 tablespoon
Green peppers (julienned)
Carrot (julienned)


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!

Story Behind this Recipe

I wanted to eat a low-calorie nanban dish without deep-frying!