Cooking Index - Cooking Recipes & IdeasGrilled Vegetables With Miso Glaze Recipe - Cooking Index

Grilled Vegetables With Miso Glaze

You don't have to be serving a Japanese meal to enjoy these tasty grilled vegetables: slices of eggplant, zucchini, onion, and shiitake mushrooms, cooked on a griddle and finished with a miso glaze.

Type: Vegetables
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlJapanese soup stock (dashi)
3 tablespoons 45mlSweet cooking rice wine (mirin)
2 tablespoons 30mlSugar
1 tablespoon 15mlSoy sauce
2 tablespoons 30mlFermented soybean paste (red miso)
1 tablespoon 15mlCooking oil
1 tablespoon 15mlSesame oil
2   Asian eggplants - (abt 5" long ea)
2   Zucchini - (abt 5" long ea)
1   Onion (medium)
8   Fresh shiitake mushrooms
1 teaspoon 5mlWhite sesame seeds

Recipe Instructions

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 length-wise, 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.

This recipe yields 4 servings.

Source:
Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, - Malaysia, the Philippines, and Japan by Martin Yan, (KQED Books, - 1995)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.