Photo: Roasted Vegetable Ohitashi

A simple and delicious traditional Japanese vegetable side dish.

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

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100 g (3.5 oz)

1/2 stem

1/2 bunch






1.5 tbsp

1.5 tbsp

1.5 tbsp

1 tbsp


  1. Cut the eggplant in half and insert a lattice design into the skin.
  2. Remove the seeds and insides from the kabocha squash. Cut into wedges.
  3. Peel the lotus root and cut into 1 cm (1/2 in) thick rounds.
  4. Peel the skin from the hard section of the green asparagus, then cut in half.
  5. Remove the stem from the shiitake mushrooms. Cut into desired shape for decorative purposes.
  6. Remove the stem from the red chili pepper, then cut into small pieces. Cut the ginger into thin sticks.
  7. Mix (A) and (6) in a bowl forming the marinade sauce.
  8. Roast all the vegetables over direct heat. Peel the green pepper, remove the stem and cut into 8 pieces.
  9. Soak and season the vegetables in the marinade for 15 minutes before serving.