Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
