Grilled Summer Vegetables and Pork Marinated in Dashi Broth

Steps

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1. 1
   In a heat-resistant container, combine water, soy sauce, mirin, sugar, and dashi granules. Microwave at 600W for 2.5 minutes, then stir in vinegar.
   ▶ ≈2:05
2. 2
   Trim the eggplant stems, cut lengthwise in half, score the skin lightly, then cut lengthwise in half again. Soak in salted water for 5 to 10 minutes.
   ▶ ≈3:09
3. 3
   Remove pumpkin seeds, cut into bite-sized pieces, arrange on a heat-resistant plate, cover with plastic wrap, microwave at 600W for 1.5 minutes, and let cool slightly.
   ▶ ≈4:14
4. 4
   Cut zucchini into slices roughly 1 cm thick.
   ▶ ≈5:07
5. 5
   Rub okra with salt to remove fuzz, trim the stems, rinse with water, and pat dry.
   ▶ ≈5:24
6. 6
   Wash cherry tomatoes and remove the stems. Coat the pork slices evenly with potato starch.
   ▶ ≈6:12
7. 7
   Pat the eggplant completely dry with paper towels to prevent oil from splattering.
   ▶ ≈7:17
8. 8
   Add oil to a skillet and heat for about 30 seconds. Cook pork over medium heat until both sides are golden and cooked through, then transfer to the dashi marinade.
   ▶ ≈7:31
9. 9
   In order, grill the pumpkin, eggplant, zucchini, okra, and cherry tomatoes, transferring each to the dashi marinade once cooked. Pumpkin only needs browning. Grill eggplant skin-side down to prevent discoloration. Zucchini and tomatoes need only quick cooking.
   ▶ ≈8:41
10. 10
    Place paper towel over the surface and chill in the refrigerator for about 1 hour to allow flavors to fully penetrate. Remove the paper towel and serve.
    ▶ ≈11:29