Marinated Deep-Fried Zucchini and Summer Vegetables

Colorful summer vegetables, such as zucchinis, match well with oil. Deep-fry the vegetables in a short period of time, and marinate in the sauce made from "KOMBU TSUYU" to make this gorgeous side dish.
Servings2 servings
Cooking Time20
Calories (1 serving)183 Calories
Sodium (1 serving)3.3 g
1 pcs Zucchini
4 pcs Okras
1/2 pcs Eggplant
4 tablespoons KOMBU TSUYU
250ml Water
as needed Deep-fry oil


  1. Cut zucchini into 1cm rounds. Make shallow cuts at the center of okras. Cut eggplant lengthwise into 6-8 sticks. Seed the bell pepper and cut lengthwise into 1cm widths. Combine A in a bowl.
  2. Dry excessive water on the vegetables in STEP1, and deep-fry at 170°C, small portion at a time. Cook for 1-1.5 minutes, take out the vegetables from the oil, and marinate in A.
  3. Once cooled down to room temperature, refrigerate for 2-3 hours.