Kabocha and eggplant are gently microwaved, then left to absorb a light dashi, mirin and usukuchi-soy marinade. Served cool with ginger, it is soft, refreshing and exactly the kind of quiet side dish the tomato chicken needs.
Ingredients
300g Kabocha, seeds and pulp removed
3 Eggplant
150cc Dashi soup stock
4 osaji Mirin
3 osaji Usukuchi soy sauce
Grated ginger
Steps
1. Combine the dashi, mirin and usukuchi soy sauce in a heatproof storage container. Microwave uncovered at 600W for about 2–2 1/2 minutes, until steaming well. Set aside.
2. Cut the kabocha into bite-size pieces. Arrange in a heatproof dish, cover loosely and microwave at 600W for about 4 minutes. Test a thick piece with a skewer; continue in 30-second bursts if needed.
3. Drain any moisture from the kabocha and transfer the hot pieces directly into the warm soaking liquid.
4. Trim the eggplants and peel narrow strips of skin lengthwise so they look striped. Soak in water for about 2 minutes, then drain. Cover loosely and microwave at 600W for about 4 minutes, or until completely softened.
5. When cool enough to handle, tear or cut the eggplant into easy-to-eat lengths. Blot away excess moisture and add to the soaking liquid.
6. Let the vegetables cool in the liquid, turning once or twice. Chill until dinner and serve with grated ginger on top.
Original Source
August 2026 special issue, summer vegetable recipes
Tamagawa Salad 