Simple side dish for summer "Boiled eggplant and okra"

This is a recipe for a simple side dish using summer vegetables, "Eggplant and Okra Nibitashi". Not only is it hot, but it tastes good even after it cools down over time.

Material ( For 2 people )
Eggplant	3
Okra	5-6
Mentsuyu (straight)	3 tbsp
Sesame oil	1 tablespoon
ginger	Appropriate amount
Leek	Appropriate amount
Japanese ginger	Appropriate amount

A simple side dish using eggplant and okra, which are in season in summer. Introducing the recipe for "Eggplant and Okra Nibitashi".

Boiled eggplant and okra

◆ Materials (for 2 people)

3 eggplants 5-6 okra Mentsuyu (straight) 3 tablespoons
1 tablespoon sesame oil
Ginger (tube is OK) Appropriate amount of green onion Appropriate amount of Japanese ginger

◆ How to make

1. Cut the upper part of the okra.


2. Peel the eggplant in stripes (it doesn't have to be peeled), cut it in half vertically, and cut it into a cross.


3. Heat sesame oil and grated ginger in a frying pan, add eggplant and fry.


4. When the eggplant becomes soft, add mentsuyu and okra, cover and simmer for about 5 minutes.


5. Place the eggplant and okra in a bowl and chop the Japanese ginger into small pieces. Sprinkle the chopped green onions in any amount and you're done.

◆ What is the taste?

Every time you chew the eggplant, the taste of the noodle soup overflows. The sticky okra has a good taste and is the best. The scent of ginger and sesame oil, which worked as an accent, goes through your nose. You can choose the amount of condiments you like, but it is recommended to sprinkle a generous amount. The spiciness of onions and ginger leads to a refreshing aftertaste.


Not only is it hot, but it tastes good even after it cools down over time. On hot days, you can enjoy the cool summer taste by cooling it in the refrigerator before eating.