• Miwa


Updated: Dec 31, 2021



<Yield> 4 servings

<Prep time> 7 minutes (doesn’t include marinating time)

<Cook time> 6 minutes


3 eggplants

5cm × 6cm sized leek

1cm × 4cm sized kabocha squash

¼ cup ginger, sliced


200ml kombu stock (200ml water + 1 teaspoon kombu dashi powder or vegetable dashi powder)

½ cup rice vinegar

½ cup mirin

3 tablespoons soy sauce

1 tablespoon granulated sugar

chili flakes (optional)

rice oil or any high heat oil for shallow fry


1. Slice the eggplants in half and then again into thirds (if you are using larger eggplants then please cut them smaller). Thinly slice the ginger. Chop the white part of the leek into 5cm pieces. Cut the kabocha squash into 1 cm thick pieces. All the vegetables should be pat dry before shallow frying.

2. To a pot over high heat add mirin and bring to a boil. Bringing the mirin to a boil will burn off the alcohol. Remove from heat. Pour into a container and mix in the kombu stock, rice vinegar, soy sauce, sugar and optional chili flakes.

3. Shallow fry the vegetables in rice oil over medium heat until cooked and browned.

4. Once all the vegetables are cooked transfer them to the sauce. Let the vegetables sit in the sauce for 2 hours or overnight in the fridge. After marinating, they are now ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1. If the marinade is too tangy the please use ⅓ cup of vinegar instead of the ½ cup.

2. It’s best when served chilled.

<Storage time>

Store in an air-tight container in the fridge for up to 4 days.

2021/ 5/25/miwa

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