醤油漬け（野菜の醤油漬け）｜ばくばクックさんのレシピ書き起こし

Finely chop the onion and cucumber and place in a container.
Finely chop the eggplant and soak in water (not included in the recipe).
Peel the yam with a peeler, chop it finely and place in a container.
Remove the stems from the perilla leaves, chop them finely and place in a container.
Finely chop the myoga and place in a container.
Drain the eggplant.

Put (A) into the pot.
Remove the seeds from the chili pepper and add them.
Put the pot on the fire.
Crush the bonito flakes until they are finely crushed.

Place eggplant in container.
Sprinkle with bonito flakes.
Add the combined seasonings and mix thoroughly by turning the pot over.
Add any eggplant that didn't fit inside.
Chill in the refrigerator for 20 minutes and it's done.