Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Arrowroot powder OR- cornstarch |
½ cup | Water |
¼ cup | Barley miso |
½ cup | Mirin |
¼ cup | Plum sauce |
1 tablespoon | Brown sugar |
4 \N | Atsu age cakes |
12 smalls | Japanese eggplants |
8 \N | Whole shiitake mushrooms (fresh, not dried) |
1 bunch | Whole green onions |
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