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July 28, 2018

Japanese Grilled Vegetables with Warm Miso Dressing

July 28, 2018/ Lucy Waverman

This recipe is based on a favourite Japanese appetizer, Denkgaku eggplant. If you don’t want to use an egg yolk, just omit.

Servings: Serves 6

Ingredients

1 tbsp egg yolk
1/4 cup light miso
1 tbsp mirin
2 tsp granulated sugar
2 tbsp dashi or chicken stock
2 Japanese eggplants
2 zucchini
2 medium red onions
1 yellow pepper, seeds and core removed
2 tbsp vegetable oil
Freshly ground pepper

Method

Preheat grill to medium-high.

Stir egg yolk with miso, mirin, sugar and dashi in a bowl until smooth. Reserve.

Slice eggplant and zucchini in half lengthwise, then again crosswise. Cut the red onions into wedges keeping the root intact. Slice yellow pepper into 6 strips. Brush with oil and season with pepper.

Grill vegetables about 4 minutes per side or until tender. Place in a large bowl and drizzle with miso dressing. Toss to coat. Serve hot or cold.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Japanese Grilled Vegetables with Warm Miso Dressing

Ingredients

Method