| 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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