Miso Sauce for Pasta
INGREDIENTS:
1 tb Arrowroot powder 1 tb Brown sugar
-OR- cornstarch 4 Atsu age cakes
1/2 c Water 12 sm Japanese eggplants
1/4 c Barley miso 8 Whole shiitake mushrooms
1/2 c Mirin --(fresh, not dried)
1/4 c Plum sauce 1 bn Whole green onions
1 tb Arrowroot powder 1 tb Brown sugar
-OR- cornstarch 4 Atsu age cakes
1/2 c Water 12 sm Japanese eggplants
1/4 c Barley miso 8 Whole shiitake mushrooms
1/2 c Mirin --(fresh, not dried)
1/4 c Plum sauce 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
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