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Deep-Fried & Soaked Summer Vegetables

Deep-Fried & Soaked Summer Vegetables

Colorful vegetable dish in Japanese-style broth.
Prime Fresh soft freezing lets soup stock easily add flavor to vegetables.

Convenience of -3°C Prime Fresh
Faster Seasoning
Deep-Fried & Soaked Summer Vegetables

* This recipe requires Prime Fresh.

Cooking Time3 hours 30 minutesDifficulty:Medium




  • 150 gpumpkin (seeds removed, cut into 7-mm wedges)
  • 6 piecesokra (stem partially removed, lengthwise sliced)
  • 1/2 red paprika (stem and seeds removed, cut into 1-cm widths)
  • 3myoga ginger (cut in half lengthwise)
  • 2eggplant (stem removed, cross-shape cut into 4 equal pieces)
  • Salad oil for deep-frying


  • 1-1/2 cup dashi soup
  • 3 tbspmirin (sweet rice wine)
  • 3 tbspsoy sauce
  • 1/3 tsp salt



Put oil into a frying pan to a depth of 2 cm, and heat to 170ºC.
Deep-fry pumpkin for 2-3 minutes, then drain away the oil when the pumpkin is fully heated.
Next, quickly deep-fry okra, paprika and myoga ginger in that order, and drain away oil. Finally, insert eggplant, deep-fry for 1-2 minutes, and drain away oil.


Put ingredients A into a small pot and bring to a boil.


Transfer the ingredients of step 1 into a storage container. Pour in the ingredients of step 2, and when the residual heat has disappeared, cover with a lid, and chill for 2-3 hours in Prime Fresh.

Prime Fresh

Cooking Tips Using -3°C Soft Freezing

Prime Fresh expands the gaps between cells of vegetables through soft freezing to let marinades and seasonings penetrate food more deeply. You can use Prime Fresh to make dishes that need time for flavors to soak in more quickly. Enjoy the delicious taste of cold, marinated summer vegetables in less time than refrigeration.

Faster Seasoning

Soft freezing food opens gaps between cells to let in flavors quicker.