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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Vegetarian Vegetarian 4 Servings

INGREDIENTS

1 tb Arrowroot powder OR- cornstarch
1/2 c Water
1/4 c Barley miso
1/2 c Mirin
1/4 c Plum sauce
1 tb Brown sugar
4 Atsu age cakes
12 sm Japanese eggplants
8 Whole shiitake mushrooms (fresh, not dried)
1 bn Whole green onions

INSTRUCTIONS

In a small saucepan, whisk together arrowroot and water. Heat and add miso,
mirin, plum sauce and brown sugar. Stir and continue cooking until
thickened, about 5 minutes. Remove from heat and let cool.
Slice each eggplant in half lengthwise and trim ends from green onions.
Wipe shiitake mushrooms with a damp towel to remove dirt. Set aside.
Brush grill with oil to prevent sticking.  Cook tofu over medium-hot coals
7 to 8 minutes each side until edges start to crisp. While tofu grills,
place whole green onions, shiitake mushrooms and eggplant (cut-side down)
on grill and cook 5 minutes.  Turn and baste with miso sauce. Continue
cooking 5 to 8 minutes until eggplant can be pierced easily with a fork.
Serve with extra sauce.
Per serving: Calories: 398 Grams of Fat: 16 %Fat Calories: 36 Cholesterol:
0 mg       Grams of Fiber: 6
Source: Delicious! Magazine, July/August 1993 Typos provided by: Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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