Steps

1. Cut 1 leek into 5cm lengths and make slits for better flavor absorption.
   🕒 01:24
2. Peel 1 small carrot and cut into bite-sized strips.
   🕒 02:02
3. Rub 4 okra with salt, trim the tops slightly, and remove the tough ends. Make 2-3 slits for flavor penetration.
   🕒 02:35
4. In a bowl, combine 100ml dashi broth, 1.5 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar, and 1 piece grated ginger. Mix well.
   🕒 03:36
5. Heat 2-3 tbsp vegetable oil in a frying pan and roast the cut leeks. (Key Tip!) Roasting the leeks first creates an aromatic leek-infused oil, making other vegetables taste even better.
   🕒 04:15
6. Once the leeks are fragrant, add the cut carrots and roast until golden brown.
   🕒 04:52
7. Next, add the cut okra and stir-fry until it gets some nice browning. (Key Tip!) Don't stir too much; let it brown well.
   🕒 05:19
8. Trim the very tip of the stem off 2 eggplants and cut them into wedges.
   🕒 06:29
9. Remove the leeks, carrots, and okra from the pan temporarily. Add the cut eggplants to the pan and lightly coat them with oil.
   🕒 06:57
10. Place the eggplant cut-side down and cook for a while. Once moisture is released, roast until browned. (Key Tip!) Cooking skin-side down first helps maintain a beautiful color.
    🕒 07:18
11. Combine all the roasted vegetables with the prepared sauce.
    🕒 07:59
12. Delicious served hot, but letting it soak for a while allows the flavors to meld further, making it excellent for meal prep.
    🕒 08:06