Grilled Miso Vegetables Recipe |
Ingredients: |
12 baby (Dutch) carrots, scrubbed 12 thin asparagus spears (about 2 bunches), woody ends trimmed 2 tablespoons white (shiro) miso paste* 2 teaspoon castor sugar 2 tablespoons soy sauce 2 tablespoons mirin* 1 tablespoon sesame oil |
Method: Trim the carrot stalks neatly, then cook carrots in simmering salted water for 1 minute. Add asparagus and cook for a further minute or until just tender. Drain. Whisk the miso paste, sugar, soy sauce, mirin and oil in a bowl. Toss the carrots and asparagus in the miso dressing, then place on a chargrill over high heat (reserving remaining dressing). Cook vegetables for 1 minute, turning halfway to mark well. Serve the chargrilled vegetables topped with the remaining miso dressing. *miso paste – a salty fermented soybean paste traditionally used in soups and marinades. mirin – a light, sweet Japanese rice wine used for sauces and marinades. (Above ingredients can be obtained from Asian and health food shops, selected supermarkets and greengrocers). |
Download Recipes
Download our delicious recipes to try at home!