Roasted Vegetable Ohitashi Recipe | Kikkoman Corporation

A simple and delicious traditional Japanese vegetable side dish.

Cooking time

20min+

Calories

127kcal

Sodium

400mg

Nutrition facts are for one serving.
Time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Directions

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

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.

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