Marinated Summer Vegetables Seasoned with Soy Sauce

The sweetness and "umami" of summer vegetables increase by frying them. Marinate the vegetables with refreshing flavor of "LESS SALT SOY SAUCE" to enjoy this filling dish.
Servings2 servings
Cooking Time20
Calories (1 serving)765 Calories
Sodium (1 serving)8.0 g


  1. Cut the potatoes vertically into 4 wedges, and microwave (600w) for 1.5 minutes. Cut the bell pepper into 5mm wide rectangles. Chop the turnip, with stem, leaves, and skin on, into 1cm wide rounds.
  2. Put olive oil and partially crushed garlic in a frying pan. Infuse the garlic over medium heat. Fry the halved red cabbage and other vegetables until they turn golden brown.
  3. Add pepper (coarsely ground), balsamic vinegar, white wine, and herbs to the pan. Once boiled, turn down the heat and cool down to room temperature. Refrigerate for more than 10 minutes to marinate.