Vegan Yakibitashi｜Roasted Kabocha & Eggplant in Spiced Ginger Soy Marinade
This vegan take on yakibitashi—a traditional Japanese dish of marinated vegetables—uses roasted kabocha, eggplant, and bell peppers in a light spiced soy-ginger marinade. No dashi, no mentsuyu—just pantry staples for clean, comforting flavor. Delicious served cold with rice or noodles.
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 Korean chili flakes 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 sauce, 3 tablespoon sake, 3 tablespoon rice vinegar, 3 tablespoon mirin, 1~ tablespoon sugar, 11/2 tablespoon finely chopped green onion, 1 tablespoon grated ginger, 1 teaspoon grated garlic, ½ teaspoon Korean chili flakes
- 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 squash, 1~ 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 eggplants, 1 bell pepper, 1~ 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
Storage:
Keeps in the fridge up to 4 days. Best enjoyed chilled or at room temperature.
Recipe 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.