Steps

1. In a pot, combine Dashi Stock 400cc (or Water 400cc with Hondashi 1 tsp), Soy Sauce 3.5 tbsp, Mirin (Sweet Rice Wine) 3.5 tbsp, and Sugar 0.5 tbsp.
   🕒 00:16
2. Place the pot with the marinade over medium-low heat.
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3. Stir and bring to a boil to evaporate the alcohol.
   🕒 00:58
4. Once the alcohol has evaporated and the mixture is mellow, the marinade is ready. Cover and keep warm.
   🕒 01:05
5. Remove the stems from Eggplant 2 and shave off the tough part of the stem with a knife.
   🕒 01:12
6. Cut the eggplants into 4 wedges lengthwise.
   🕒 01:31
7. Place the cut eggplants in a bowl, add Salt 2 pinches, and rub them together. Let them sit for a while. This is the key! By drawing out excess moisture from the eggplant, they absorb less oil when grilled, preventing them from becoming greasy.
   🕒 01:48
8. Trim the ends of Zucchini 1 and cut it in half.
   🕒 02:08
9. Cut into 8 or 6 wedges lengthwise.
   🕒 02:22
10. Place the cut zucchini in a bowl, add Salt, and rub them together. Let them sit for a while. This is the key! Drawing out excess moisture makes the vegetables more receptive to the marinade, preventing them from tasting bland.
    🕒 02:43
11. Cut Leek 1 into bite-sized pieces.
    🕒 03:05
12. Peel off the top part of the stem of Okra 1 pack.
    🕒 03:23
13. While still in the net, sprinkle Salt on the okra and rub them together by hand to remove the fuzzy hairs.
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14. Rinse under water and pat dry.
    🕒 03:50
15. Shave off the tough part of the base of the okra and the calyx.
    🕒 03:53
16. Scoop out the seeds from Pumpkin 1/4 with a spoon.
    🕒 04:18
17. Peel the skin with a knife. This is the key! If the pumpkin is slippery, place a kitchen paper between the cutting board and the pumpkin to prevent slipping.
    🕒 04:30
18. Cut the pumpkin into bite-sized pieces. Cut them smaller to ensure they cook through easily.
    🕒 04:58
19. Thoroughly pat dry the salted and massaged eggplants with a kitchen paper. This is the key! The surface moisture contains bitterness.
    🕒 05:37
20. Pat dry the salted and massaged zucchini with a kitchen paper.
    🕒 05:53
21. Heat a frying pan over medium-low heat.
    🕒 06:07
22. Add a generous amount of Vegetable Oil. Once the oil is hot, add the eggplants skin-side down. This is the key! Grilling the skin in well-heated oil helps maintain its color.
    🕒 06:13
23. Once the skin is glossy, flip and grill all sides until browned and cooked through.
    🕒 06:28
24. Transfer to a deep container once they have a beautiful browned color.
    🕒 06:39
25. Grill the zucchini. Once browned, transfer to the same container as the eggplants. This is the key! Zucchini pairs exceptionally well with oil and becomes wonderfully tender and delicious.
    🕒 06:57
26. If the oil level is low, add more and grill the okra and leeks. This is the key! Pre-seasoning the vegetables makes their flavors stand out and taste more delicious.
    🕒 07:08
27. Remove the vegetables as they reach a good grilled color. This is the key! Cooking over medium-low or low heat prevents the outside from burning while ensuring the inside is cooked through.
    🕒 07:25
28. Reduce heat to low, add a generous amount of Vegetable Oil. Once heated, arrange the pumpkin in a single layer, without overlapping, and sprinkle with Salt. This is the key! The right amount of salt enhances the pumpkin's sweetness. Slow cooking draws out the pumpkin's natural sweetness.
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29. Remove once they have a nice browned color.
    🕒 08:03
30. Pour the warmed marinade over all the grilled ingredients. Gently loosen any stuck-together pieces so the marinade seeps in. This is the key! The flavor seeps in as the temperature drops, so if the marinade has cooled, gently warm it up.
    🕒 08:11