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Updated: Feb 7

This is my favorite!!!! and perfect for meal prep!



<Yield> 2 servings

<Prep time> 10 mins

<Cook time> 15 mins


1 small carrot (150g)

1 small onion (150g)

1 Japanese eggplant

1 red bell pepper

6 pieces okura

1 dashi packet / 1 tsp dashi powder / any bouillon cube

1 tbsp neutral oil


3 tbsp ponzu

2 tbsp water

1 tsp rice vinegar/ lemon juice (optional)


  1. Slice carrot and eggplant into coins (¼ inch thick). Cut red bell pepper and onion into large bite size pieces. Trim off the hard part of okura (watch on YouTube).

  2. Add carrots and onions to a pan. Sprinkle half of the inside of a dashi packet into the pan and add in the oil. Cook it on medium heat for 1 min and mix them once. Cover with a lid and lower the heat to med-low. Steam it for 5 mins.

  3. Add in the eggplant. Add in half of the remaining the dashi packet. Mix them once again and cover with the lid. Steam it for 5 mins over med-low heat.

  4. Add in the red bell pepper and okura. Add in the rest of the dashi packet. Mix them once again and cover with a lid. Steam it for 3 mins over low heat.

  5. Transfer to the container. Add ponzu and water while it is still hot. Let it sit in the fridge overnight.

<Miwa’s tips> ※Watch more on YouTube!

  1. When you steam the vegetables, adjust the heat between low heat to medium heat. Trying to prevent it from burning.

  2. If you prefer it to be on the tangy side, add an extra 1 tsp of lemon juice or vinegar.

  3. These pickles are the best when eaten chilled.

  4. Sweet potato, lotus root and kabocha squash are great options.

<Storage time>

Keep in an air-tight container in the fridge for 5 days.

☆Join our IKIGAI COOKING CLUB (membership) to meet Japanese food lovers all over the world. This membership will help you to establish a healthy cooking habit by incorporating more Japanese cooking into your life!

2023/6/17 MIWA

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