As summer heats up, our bodies are affected by high temperatures, humidity, and UV rays.
That's when seasonal summer vegetables like cucumbers, tomatoes, eggplants, bell peppers, and bitter melons shine—they're rich in nutrients that support our well-being during this season.
These vegetables contain antioxidants such as potassium, vitamin C, vitamin E, carotenoids, and polyphenols, which help combat oxidative stress caused by sun exposure and heat.
They also replenish minerals lost through sweat and support digestion and recovery from fatigue.
For instance, cucumbers help cool the body, tomatoes contain lycopene and vitamin C to combat UV damage, eggplants are rich in nasunin which has antioxidant properties, bell peppers are high in vitamin C, and bitter melon is believed to support digestion and reduce fatigue.
By incorporating these vegetables into your diet, you can stay healthy and radiant all summer long.
This recipe is a satisfying summer dish featuring chicken, eggplant, and okra, all tossed in a refreshing sweet and tangy sauce.
Even on days when your appetite wanes, this dish is easy to enjoy and keeps well if prepared in advance.
20 minutes
Mai Gohan
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 9 oz boneless chicken thighs (with skin)
- 3 Japanese eggplants
- 6 okra pods
- 1 tsp. grated ginger
- 2 tbsp. soy sauce
- 1 1/2 tbsp. sugar
- 1 tbsp. sake
- 1 tbsp. mirin
- 1 tbsp. rice vinegar
- 1 tsp. chicken bouillon granules
- salt and pepper (to taste)
- 8 tsp. vegetable oil
- 2 tbsp. potato starch (potato starch)
INSTRUCTIONS
- 1
Rub the okra with salt, rinse, and trim off the stems.Blanch for about 1 minute, then slice in half diagonally. In a small bowl, combine ginger, soy sauce, sugar, sake, mirin, rice vinegar, and chicken bouillon.
- 2
Slice the eggplants into 1/2-inch rounds and soak in water for 5 minutes. Drain and pat dry with paper towels. Cut the chicken into bite-sized pieces, season with salt and pepper, and coat with potato starch.
- 3
Heat 2 tbsp. of vegetable oil in a frying pan over medium heat. Add the eggplant and pan-fry both sides for 1–2 minutes. Remove and set aside.
- 4
In the same pan, add an additional 2 tsp. vegetable oil, place the chicken skin-side down, and pan-fry each side for 2 minutes.
- 5
Wipe out any excess oil, return the eggplant to the pan, and add the sauce mixture and okra. Stir-fry quickly until everything is well coated and heated through.
RecipeID
107
Tips & Notes
・ Sear the chicken skin-side down and don’t move it once placed in the pan.
・ Covering the eggplants with a wet paper towel while soaking them in water can help keep them submerged. Lightly browning both sides is sufficient when pan-frying.
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About Me I have a combined following of over 270,000 on social media. Born in Tokyo, I now live in Saitama with my two daughters, who are just a year apart and currently in junior high school (8th and 7th grade). I’m a former Italian chef specializing in pizza and pasta, as well as a former nursery school cook. Now, as a culinary expert, I develop numerous recipes for companies, handle PR and photography, and run cooking classes. My Recipe Philosophy Between work, household chores, and raising children, I know how hard it can be to find time to cook. Still, I want to help busy people prepare delicious meals that make their families happy. Drawing on my experience as a professional chef while working full-time, I share recipes designed to make cooking easier without compromising on taste. I’m happiest when my recipes can make your time in the kitchen just a little bit easier.