Grilled Vegetables With Miso Glaze

Recipe Ingredients

1/4 cup	59ml	Japanese soup stock (dashi)
3 tablespoons	45ml	Sweet cooking rice wine (mirin)
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Fermented soybean paste (red miso)
1 tablespoon	15ml	Cooking oil
1 tablespoon	15ml	Sesame oil
2		Asian eggplants - (abt 5" long ea)
2		Zucchini - (abt 5" long ea)
1		Onion (medium)
8		Fresh shiitake mushrooms
1 teaspoon	5ml	White 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)

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