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Grilled vegetables with miso


1 tablespoon shoyu
2 tablespoons sugar
2 tablespoons dry white wine
50 ml dashi (Japanese soup stock from kelp)
2 tablespoons red miso
2 tablespoon soybean oil
2 small zucchini, cut in slices
2 medium eggplants
1 medium onion
10 shiitake mushrooms, without stems

Servings: 4

Recipe directions

In a pan combine the first four ingredients (shoyu, sugar, white wine and dashi). Slighly heat over medium to dissolve the sugar. Remove from heat and add the red miso and mix until sauce is smooth.

Cut onion in half and then cut crosswise into 8-10 mm thick slices. With a wooden pick skewer each onion slice to keep rings together.

Heat a table grill and brush hot grill with some of the soybean oil. Place vegetables on grill and brush with the soybean oil. Grill the vegetables during about 5 minutes, turning ones.

Brush the red miso sauce on vegetables and grill each side for about 30 seconds.

Serve the Grilled Vegetables with Miso when still hot, with rice or bread.


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