A summery roasted vegetable dish (焼き浸し / Yakibitashi) with sweet-savory soy marinade and gentle spice. No dashi, no mentsuyu — just simple pantry ingredients and seasonal vegetables.
🎐 From the Early Summer Kitchen｜ What is Yakibitashi?
When the heat settles in, I reach for recipes that cool the body and comfort the soul.
This roasted vegan yakibitashi—featuring kabocha and eggplant—is my go-to during Japan’s humid summer months. Inspired by the traditional Japanese dish yakibitashi, where grilled or pan-fried vegetables are soaked in a seasoned broth, this version uses just a little oil for roasting and sautéing.
It’s simple, gently spiced, and deeply satisfying. No mentsuyu, no dashi—just ginger, garlic, scallions, and pantry staples come together to create a light but flavorful marinade that seeps into each bite.
I often make a big batch and keep it in the fridge to enjoy cold, alongside rice or chilled noodles. It’s a dish that quietly supports you through the hottest days.
Jump to:
🌱 Why This Recipe Is Special
- Inspired by yakibitashi, a classic Japanese method of marinating summer vegetables
- Simple roasting and gentle pan-cooking
- Vegan-friendly and made without dashi or mentsuyu
- Balanced flavor profile: savory, sweet, tangy, and gently spiced
- A make-ahead dish that gets even better when chilled
- Perfect with rice, cold noodles, or as a light summer side
🍆 Ingredients
Vegetables
- Pumpkin or Kabocha — Use a small Japanese pumpkin or any firm, sweet squash
- Eggplant — Cut into wedges; pairs beautifully with kabocha
- Bell Pepper — Adds color and crisp contrast
Marinade
- Scallions — Finely chopped for depth and freshness
- Fresh Ginger & Garlic — Grated, not tube type, for full flavor
- Soy Sauce, Sake, Rice Vinegar, Mirin — Equal parts (1:1:1:1)
- Sugar — Adjust depending on type; start with 1 tablespoon and taste
- Korean Chili Flakes (Gochugaru) — Mild and sweet heat, perfect for this dish
Other
- Neutral Oil — Like rice bran or light sesame for grilling and sautéing
See full measurements in the recipe card below 👇
🥢 Instructions
- Make the Marinade: Combine scallions, grated ginger and garlic, and all marinade liquids in a saucepan. Heat on medium until boiling, then simmer 1–2 minutes to cook off alcohol.
- Roast the Pumpkin: Slice into ~8mm rounds. Toss with ½-1 tablespoon oil and lay on foil-lined tray. Roast in a toaster oven at 250°C (480°F) for about 15 minutes until soft and golden(no preheat needed).
- Sauté the Eggplant & Bell Pepper: Slice eggplant into wedges, pepper into strips. Heat oil in a pan and cook eggplant until tender; bell pepper only needs a quick sauté.
- Combine: Add vegetables to the (warm) marinade. Be gentle with the pumpkin as it breaks easily. Once cooled, store in a sealed container in the fridge.
🕊 Tip: Flavor deepens as it chills. Serve cold or at room temp.
🛋️ Storage Tips
Store in an airtight container in the fridge for up to 4 days. Best consumed within 2–3 days during summer months.
📝 Kitchen Notes & Variations
▶︎ Kabocha Tips
Japanese bocchan kabocha is sweet and nutty, with a creamy texture that works beautifully in this recipe. If using a larger variety or Western squash, make sure to slice it thin so it cooks through evenly.
▶︎ No Toaster Oven?
You can roast the kabocha in a regular oven at 425°F (220°C) for about 15-20 minutes, or air-fry at 200°C (390°F) for 12–15 minutes.
▶︎ Go Deeper with Spices
Try adding a few slices of red chili, crushed coriander seeds, or even lemongrass to the marinade if you're leaning more into Southeast Asian flavors.
▶︎ Make it a Meal
Serve over rice, chilled soba, or alongside a tofu dish for a refreshing, nourishing vegan meal. It also makes a great addition to bento boxes.
▶︎ How to Cut Eggplant into Wedges
This cutting style helps eggplant cook evenly and absorb flavor.
① Cut eggplant in half crosswise
② Halve each piece lengthwise
③ Slice each quarter in half again to form wedges
👨🏻🍳 FAQs
A: Equal parts soy sauce, rice vinegar, sake, and mirin (1:1:1:1). Add sugar, ginger, garlic, scallion, and chili flakes to create the full flavor.
No need! The skin becomes tender when roasted, and it adds beautiful color and fiber. Just be sure to scrub it clean before slicing.
Up to 4 days in the fridge. Let it fully cool before storing. The flavors actually deepen over time, so it’s even better the next day.
A: You could, but this recipe is designed to be vegan, pantry-friendly, and lighter in taste. The scallion, garlic, and ginger create plenty of depth on their own.
A: Fresh makes a big difference here. It’s worth the small extra effort for that clean, aromatic flavor—especially when the recipe is so simple overall.
📔 Latest Vegan Recipes
My lates vegan recipes you might want to try:
☀️ More Recipes with Pumpkin
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
📖 Recipe Card
Vegan Yakibitashi｜Roasted Kabocha & Eggplant in Spiced Ginger Soy Marinade
Equipment
- tongs or chopsticks
- kitchen knife
- cutting board
- pot
- frying pan
- toaster oven
- aluminum foil
- food container with lid
Ingredients
For the marinade:
- 3 tablespoon soy sauce
- 3 tablespoon sake
- 3 tablespoon rice vinegar
- 3 tablespoon mirin
- 1~ tablespoon sugar (adjust to taste and sugar type)
- 11/2 tablespoon finely chopped green onion
- 1 tablespoon grated ginger
- 1 teaspoon grated garlic
- ½ teaspoon coarse Korean chili powder (gochugaru, optional)
Ingredients:
- 1 small kabocha squash (or ¼ large kabocha (500g / 1.1lbs), cut into 8mm slices)
- 2 Japanese eggplants (150g / 0.3lbs, cut into wedges)
- 1 bell pepper (sliced into thin strips)
- 1~ tablespoon neutral oil (for roasting and pan-frying)
Instructions
- Prepare the marinade: In a small saucepan, combine soy sauce, sake, vinegar, mirin, sugar, green onion, ginger, and garlic. Bring to a boil, then reduce to low and simmer for 1–2 minutes to evaporate the alcohol. Remove from heat and set aside.3 tablespoon soy sauce3 tablespoon sake3 tablespoon rice vinegar3 tablespoon mirin1~ tablespoon sugar11/2 tablespoon finely chopped green onion1 tablespoon grated ginger1 teaspoon grated garlic½ teaspoon coarse Korean chili powder
- Roast the kabocha: Toss sliced kabocha with ½-1 tablespoon oil and arrange on a foil-lined tray. Roast in a toaster oven at 250°C (480°F) for about 15 minutes until soft and golden(no preheat needed).1 small kabocha squash1~ tablespoon neutral oil
- Cook the eggplant and bell pepper: Heat ½-1 tablespoon oil in a pan. Cook eggplant wedges until browned and tender. Briefly stir-fry bell pepper strips until just softened.2 Japanese eggplants1 bell pepper1~ tablespoon neutral oil
- Combine & marinate: Gently combine all vegetables with the (still warm) marinade. Be careful not to break the kabocha. Let cool to room temperature, then refrigerate for at least 2–3 hours. Flavor deepens over time.
Notes
Keeps in the fridge up to 4 days. Best enjoyed chilled or at room temperature.
Recipe Notes:
- Kabocha tips: Sweet and dense kabocha ( ex. Japanese bocchan kabocha ) works beautifully with the bold marinade. Delicata or butternut can be used as alternatives.
- No mentsuyu, no dashi: This recipe builds flavor with fresh aromatics—ideal for vegans or those avoiding processed sauces.
- Make ahead: Great for bento or summer dinner parties.
- No toaster oven? Roast in a regular oven at 220°C / 425°F for 15–20 minutes.
- Let it chill before serving—flavor deepens beautifully over time.
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
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I hope this colorful bowl brings a bit of summer to your table 🐚
Toko says
I've been waiting for a recipe like this!
The taste lingers! I'll definitely make it again!