Nanban-zuke of summer vegetables |

Remove the okra calyx, rub in salt (not listed) and wash with water.
Cut the onion in half and thinly slice along the grain.
Soak the onions in water (not listed).
Poke holes in salad peppers and green peppers with a knife or chopsticks.
Peel off part of the pumpkin skin with a knife and cut into desired size.
Drain the vegetables with kitchen paper.

Put (A) in a container and mix.
Throw in the onions.
Cut the chilies in half with scissors, remove the seeds, and cut into rings.

Poke a hole in the okra with a knife or chopsticks.
Put the oil (not listed) in a frying pan and heat it over high heat.
When the oil reaches about 140 degrees, add the pumpkin and fry it, then add it to 2.
Add okra and fry, then add to 2.
Add the salad green peppers and green peppers, fry, and add to 2 to complete.