
A simple and delicious traditional Japanese vegetable side dish.
20min+
127kcal
400mg
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Cut the eggplant in half and insert a lattice design into the skin.
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Remove the seeds and insides from the kabocha squash. Cut into wedges.
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Peel the lotus root and cut into 1 cm (1/2 in) thick rounds.
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Peel the skin from the hard section of the green asparagus, then cut in half.
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Remove the stem from the shiitake mushrooms. Cut into desired shape for decorative purposes.
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Remove the stem from the red chili pepper, then cut into small pieces. Cut the ginger into thin sticks.
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Mix (A) and (6) in a bowl forming the marinade sauce.
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Roast all the vegetables over direct heat. Peel the green pepper, remove the stem and cut into 8 pieces.
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Soak and season the vegetables in the marinade for 15 minutes before serving.
Cooking Basics
Lotus root - rounds


Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
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