Ingredients(1~2 servings)
| Eggplant | 1 |
| Zucchini | 1/2 |
| Okra pods | 4 |
| Bell pepper | 1/2 |
| Ear of corn | 1/2 |
| Olive oil | 1 tbsp |
| [A] | |
| Water | 200 ml |
| Mirin, Soy sauce, Vinegar | 2 tsp |
| Curry dashi stock | 2 tbsp |
How to make
| 1 Cut the vegetables into bite-sized pieces and place them in a frying pan. |
| 2 Drizzle with olive oil and heat over medium heat. |
| 3 When you hear a sizzling sound, cover with a lid, reduce the heat slightly, and cook for 2–3 minutes on each side. |
|
4 Add all of [A] and bring to a boil. Once cooled, transfer to the refrigerator. Chilling allows the flavors to deepen even more. |
Grilled vegetables soaked in a savory curry dashi broth, blending gentle spice with rich umami—light, flavorful, and deeply satisfying.