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Grilled Vegetables with Miso Glaze

Makes: 4 servings

Ingredients:

1/4 cup dashi(Japanese soup stock)
3 Tbsps. mirin(sweet cooking rice wine)
2 Tbsps. sugar
1 Tbsp. soy sauce
2 Tbsps. red miso
1 Tbsp. cooking oil
1 Tbsp. sesame oil
2 Asian eggplants, halved lengthwise
2 zucchinis, halved lengthwise
4 baby carrots, halved lengthwise
1 small acorn squash, seeded and cut into 1-inch thick slices
1 medium onionpeeled and thickly sliced
8 fresh shiitake mushrooms, stemmed
1 tsp. white sesame seeds, toasted

Cooking:

1. 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 in a small bowl.

2. With a wooden pick, skewer each slice to keep rings together.

3. 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.

4. 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.

Adapted from Martin Yan’s Asia (KQED Books & Tapes)
Copyright Yan Can Cook Group 2005