南蛮漬け（夏野菜の南蛮漬け）｜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

Add water, mirin, sugar, and dashi stock granules to a pot and bring to a boil over medium to high heat.
Bring to a boil for 30 seconds.
Add vinegar and heat while stirring.
Turn off the heat and add soy sauce and lemon juice and mix.
Take a rough fever.

Cut both ends of the zucchini and cut into 1 cm wide pieces.
Cut off the stem of the eggplant, cut it in half, make a notch on the surface and cut it in half.
Soak the eggplant in water (not listed) for 10 minutes.
Cut the paprika in half, remove the stalk, remove the pith and seeds, and cut into 1 cm wide pieces.
Remove the stem of the mini tomato.
Cut the corn in half to 1/3 and cut it into quarters lengthwise.
Sprinkle the okra with salt (not listed), roll for 30 seconds, and rinse with water.
Wipe off the okra with kitchen paper and cut off the okra sepals.
Cut the pepper in half with scissors, remove the seeds, and chop into small pieces.

Pour salad oil into a frying pan and spread it all over.
Warm over medium heat for 30 seconds.
Place the corn kernels side down.
Add okra.
Cover with a lid and bake for 1 minute and 30 seconds on low-medium heat.
Turn the okra over, cover with a lid, and cook for 1 minute over low-medium heat.
Remove the okra, add water (not listed), cover with a lid, and bake for 1 minute to 1 minute and 30 seconds over medium-low heat.
Cook over medium heat and remove the corn.
Drizzle salad oil, put the eggplant skin side down and bake.
Flip the eggplant when it is browned.
Add zucchini and bake.
Take out the eggplant.
Pour salad oil, add paprika and bake.
Flip the zucchini over.
Add mini tomatoes and bake.
Take out the zucchini.
Take out paprika and cherry tomatoes.

Put the vegetables in the container.
Turn 1 in.
Add chili pepper.
Cover with kitchen paper and sprinkle with sauce.
Cover with plastic wrap and marinate in the refrigerator for 1 hour to complete.