Grilled Vegetable Salad

Grilled Vegetable Salad

Soy sauce enhances the flavor of these assorted vegetables.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

60 g (2.1 oz)


1/4 package

2 Tbsp



  1. Slice the kabocha squash into 5 mm (1/4 in) edible size lengths. Cut the yam into 7-8 mm half thick circles, divide the eggplant into four wedges, and chop up the red bell pepper. Cut the eringi mushroom in half length-wise, then into 4-6 wedges. Finally, break apart the shimeji mushrooms into groups.
  2. Heat some grape seed oil in a fry pan and fry all the vegetables in order from hardest to softest.
  3. Arrange all on a dish, season with soy sauce and lemon juice before serving.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed