Yakibitashi with Kabocha & Eggplant | Sweet-Savory Ginger Soy Marinade
This vegan yakibitashi—a traditional Japanese dish of marinated vegetables—features roasted kabocha, Japanese eggplant, and bell peppers in a sweet-savory ginger soy marinade. No dashi, no mentsuyu—just fresh aromatics and pantry staples create a flavorful, refreshing dish perfect 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
- 1½ tablespoon finely chopped scallions
- 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, about 500g / 1.1 lbs, sliced into 8mm pieces
- 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, rice vinegar, mirin, sugar, scallions, ginger, and garlic. Bring to a boil, then reduce heat and simmer for 1–2 minutes to cook off the alcohol. Remove from heat and set aside.3 tbsp soy sauce, 3 tbsp sake, 3 tbsp rice vinegar, 3 tbsp mirin, 1~ tbsp sugar, 1½ tbsp finely chopped scallions, 1 tbsp grated ginger, 1 tsp grated garlic, ½ tsp 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 tender and lightly golden. (No preheating needed.)1 small kabocha squash, 1~ tbsp neutral oil
- Cook the eggplant and bell pepper: Heat ½–1 tablespoon oil in a pan. Cook eggplant wedges until tender and lightly browned. Add bell pepper strips and sauté briefly to keep their crisp texture.2 Japanese eggplants, 1 bell pepper, 1~ tbsp neutral oil
- Combine & marinate: Gently combine all vegetables with the warm marinade. Be careful not to break the kabocha. Let cool to room temperature, then refrigerate for at least 2–3 hours. The flavor deepens as the vegetables absorb the marinade.