Grilled Vegetables with Miso Glaze

1/4 cup japanese soup broth (dashi)
3 tablespoons sweet cooking rice wine (mirin)
2 tablespoons sugar
1 tablespoon soy sauce
2 tablespoons fermented soybean paste (red miso)
1 tablespoon cooking oil
1 tablespoon sesame oil
2 asian eggplants, each about 5 inches long
2 zucchini, each about 5 inches long
1 medium onion
8 fresh shiitake mushrooms
1 teaspoon white sesame seeds

In a small pan, heat dashi, mirin, sugar, and soy sauce over medium heat just until sugar dissolves. Remove from heat and whisk in miso until sauce is smoothly blended.

Combine cooking oil and sesame oil a small bowl. Cut eggplants and zucchini diagonally to make ovals about 1/4 inch thick and 3 inches long. Cut onion in half lengthwise, then cut crosswise into 1/4 inch -thick slices. With a wooden pick, skewer each slice to keep rings together. Discard mushroom stems.

Place sesame seeds in a small frying pan over medium beat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool.

Heat a Japanese iron griddle (teppan) or wide frying pan over medium heat. Brush hot griddle with some of the oil. Place vegetables on griddle and brush with oil. Cook, turning once and brushing again with oil, until vegetables are tender, about 3 minutes on each side. Reduce heat to low. Brush half of miso glaze on vegetables and cook for 30 seconds. Turn vegetables. Brush with remaining glaze, and cook 30 seconds longer. Place on a serving plate and sprinkle with sesame seeds.



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