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  • Writer's pictureMiwa


This is my favorite!!!! and perfect for meal prep!



<Yield> 2 servings

<Prep time> 10 mins

<Cook time> 15 mins


1 small carrot 150g

1 small onion 150g

1 Japanese eggplant

1 red bell pepper

6 pieces okura

1 dashi packet / 1 tsp dashi powder / any bouillon cube

1 tbsp neutral oil


3 tbsp ponzu

2 tbsp water

1 tsp rice vinegar/ lemon juice ( optional)


  1. Slice carrot and eggplant into coins ( ¼ inch thick). Cut red bell pepper and onion into big bite size pieces. Trim off the hard part of okura ( Watch on YouTube).

  2. Add carrot and onion to the pan. Sprinkle half of the inside of the dashi packet and oil. Cook it on medium heat for 1 min and mix them once. Close the lid and lower the heat to mid-low. Steam it for 5 mins.

  3. Add eggplant. Add half of the rest of the dashi packet. Mix them once and close the lid. Steam it for 5 mins over mid-low heat.

  4. Add red bell pepper and okura. Add the rest of the dashi packet. Mix them once and close the lid. Steam it for 3 mins over low heat.

  5. Transfer to the container. Add ponzu and water while it is still hot. Let it sit in the fridge overnight.

<Miwa’s tips> ※Watch more on YouTube!

  1. When you steam the vegetables, adjust the heat between low heat to medium heat. Try to prevent it from burning.

  2. If you prefer it to be on the tangy side, add an extra 1 tsp of lemon juice or vinegar.

  3. It's the best when it's chilled.

  4. Sweet potato, lotus root and kabocha squash are great options.

<Storage time>

Keep in an air-tight container in the fridge for 5 days.

☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life!

2023/6/17 MIWA

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