Simmering vegetables and soy sauce to create a dish with flavor depth.

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 (about 300 g or 10.6 oz.)

2~3 (about 200 g or 7.1 oz.)

1 bulb (about 200 g or 7.1 oz.)

1 (about 200g or 7.1 oz.)

1 clove

3 Tbsp


  1. If preferred, use boiling water to peel the tomato and cut it into wedges. Chop up the eggplants into 1.5 cm (0.6 in.) half-moons. Dice the onion into 2~3 cm (0.8~1.2 in.) size cubes and slice the zucchini into 1 cm (0.4) thick half-moons. Cut up the garlic crosswise into 3 mm (0.1 in.) thick slices.
  2. Place the olive oil and garlic into a pot over medium heat, once fragrant add in the onions and eggplants and saute for 1 minute. Add in the tomatoes and soy sauce and stir. Once the mixture comes to a boil, cover with a lid and allow to simmer on low heat for 5 minutes.
  3. Add in the zucchini and combine all together, cover with the lid and allow to simmer for a further 5 minutes. Remove the lid and allow the moisture content to slightly boil off while stirring occasionally.

Cooking Basics

Tomatoes - peeling

Since tomatoes are difficult to peel with a knife or peeler, use boiling water to peel. For this method the tomatoes are placed in boiling water to make peeling easy. First cut a cross into the center of the tomato, then place it into boiling water and the peel will pull away from the cut edges. Next remove the tomato from the boiling water into ice cold water and then use your hands to pull off the further loosened peel entirely.

Tomatoes - wedge cut

Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.

Garlic - thinly sliced

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.

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

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