煮浸し（夏野菜の煮浸し）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put (A) in a bowl and mix.
Add water and mix.

Remove the stem of the eggplant, cut it into 4 to 6 pieces vertically, and soak in water (not listed) for 5 to 10 minutes.
Remove the seeds and pulp from the pumpkin, and cut into 5 mm wide slices.
Cut the yellow and red bell peppers in half, remove the seeds, and cut into 1-2 cm wide pieces.
Remove the stem of the mini tomato.
Sprinkle the okra with salt (not listed), roll it for 30 seconds to 1 minute, rinse with water, and cut off the stem and calyx.
Cut the perilla stem, roll it up, cut it in half, and cut it into thin strips.
Remove the stem of the myoga, cut it in half, and cut it into thin strips.
Soak myoga in water (not listed) for 5-10 minutes.
Peel the ginger skin.
Cut the garlic in half and remove the sprouts.

Pour olive oil into frying pan.
Spread olive oil over medium heat.
Add pumpkin and okra and bake until browned.
Remove the okra and add the red paprika.
Bake the pumpkin for 1 minute and 30 seconds on each side and remove when browned.
Add yellow paprika and bake.
Remove the red and yellow bell peppers when they are cooked.
stop the fire.
Drain the eggplant.
Heat olive oil in a frying pan and arrange the eggplants.
Drizzle eggplant with olive oil.
Place the eggplant skin side down over medium heat.
Bake the eggplants for 1 minute and 30 seconds, then flip them over and bake for 1 minute.
Grill the eggplants uncooked side down for 1 minute.
Turn off the heat and wipe off excess oil.
Add all the vegetables back in.

3に1を入れる。
生姜とニンニクをすりおろして入れて馴染ませる。
ミニトマトを入れて中火にかけて沸騰させる。
酢を入れて混ぜる。
1分ほど煮る。
火を止めてキッチンペーパーを被せて粗熱をとる。

みょうがの水気を切ってボウルに入れる。
大葉を入れて混ぜる。
4のキッチンペーパーを外す。
混ぜたみょうがと大葉を乗せて完成。