Japanese-Style Marinated Grilled Vegetables

This Japanese-style marinade dish consists of highly nutritional, rich autumn flavors. The key to the flavor is to soak grilled seasonal vegetables in the special marinade sauce over night. This dish is great for vegetable lovers and can double as a great side when coupled with any traditional Japanese cuisine.

Servings: 3~4

Preparation: 10min

Cooking: 15 min *Excluding the time for marinating


  • 1/2 of a Zucchini
  • 1 Leek stalk
  • 2 Oyster mushrooms
  • 1/4 small size Japanese pumpkin (or butternut squash)
  • 1/2 of a Carrot
  • 4 inches Lotus root
  • 1/2 of a Sweet Potato
Sauce A
  • 3 tablespoons of Olive Oil
  • 3-4 tablespoons of YAMASA Regular Soy Sauce
  • 1 tablespoon of Lemon Juice
  • 1 tablespoon of Balsamic Vinegar
  • Add Black Pepper (As you like)
  • 1 piece of Red chili pepper (round sliced)
  • 1/2 tablespoon of Garlic (grated)
  • 1 sprig of Rosemary (optional)


  1. Mix the Sauce A and heat until boiling. (If the balsamic vinegar tastes too sour, add a pinch of sugar.)
  2. Prepare all INGREDIENTS : Cut each bell pepper into 4 chunks. Slice zucchini lengthwise. Chop leek 2 inches long, and slice oyster mushrooms lengthwise. Microwave Japanese pumpkin (or butternut squash), carrot, lotus root, and sweet potato until half cooked, and cut into them 1/3 inch widths.
  3. Grill the vegetables until the surface slightly browns.
  4. Marinate the grilled vegetables with heated Sauce A. Leave them for at least half a day then serve with rosemary (optional)


We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.