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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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
| Ingredients:
1 Tablespoon(s) Arrowroot powder OR- cornstarch
1/2 Cup(s) Dried Thyme
1/4 Cup(s) Barley miso
1/2 Cup(s) Mirin
1/4 Cup(s) Plum sauce
1 Tablespoon(s) Atsu age cakes
12 small Japanese eggplants
8 Whole shiitake mushrooms
1 Bunch(s) Whole green onions |
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