Pan-Seared Vegetables

Pan-Seared Vegetables

The appealing aroma of pan-seared soy sauce!

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 (about 200 g or 7.1 oz.)

2 (about 150 g or 5.3 oz.)

1/2 (about 100 g or 3.5 oz.)

1 Tbsp


  1. Cut the zucchini in half lengthwise, then chop up into large pieces. Cut the eggplants into half lengthwise. Remove the stem and seeds from the bell pepper and cut lengthwise into 4~6 pieces.
  2. Place the olive oil into a fry pan over medium to high heat, align the vegetables from (1) in the fry pan and cook both sides.
  3. To finish, add the soy sauce into the fry pan from the edge in a circular motion, quickly shake the fry pan back and forth to spread the soy sauce without burning it.

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.

  • Recipe Junko Ueda
  • Styling Misa Nishizaki
  • Photo Taku Kimura

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