| 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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