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Grilled Vegetables with Ginger-Miso Sauce Recipe

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Ingredients

  • 40g miso
    brown
  • 15-30g sugar
    depending on how salty miso is
  • 15g (1 tbsp) sake
  • 15g (1 tbsp) mirin
  • 2 tsp pressed ginger juice
    slow juicer
  • 150g Japanese eggplant
  • 150g courgette
  • 150g hokkaido pumpkin
  • 50g shimeji mashrooms
    or herb mushrooms

Directions

This recipe is called Dengaku which means “Thanksgiving” in Japanese – grilled vegetables served with fermented rice liqueur refined with miso (fermented soybean paste). Ginger juice adds an extra accent to our recipe. It is a traditional dish from Japan, also goes well as a tapa with dry white wine!

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Ingredients

40g miso brown
15-30g sugar depending on how salty miso is
15g (1 tbsp) sake
15g (1 tbsp) mirin
2 tsp pressed ginger juice slow juicer
150g Japanese eggplant
150g courgette
150g hokkaido pumpkin
50g shimeji mashrooms or herb mushrooms

Steps

1

Prepare the miso sauce:
Mix the miso, sugar, sake and mirin in a microwave-safe bowl in a microwave. Place a plate on top as a lid, heat at 600 W for 1 min. Remove, stir in the ginger juice, set aside.
2

Prepare the vegetables:
Quarter the eggplant, carve the skin side with a sharp chef's knife, then cut into approx. 3cm pieces. Peel the skin of the courgette into strips with a peeler. Cut into 2 cm pieces. Cut the pumpkin into 3 cm pieces. Cut the mushrooms into pieces if necessary.
Mix the sunflower oil and sesame oil in a bowl and soak the vegetables and mushrooms in the oil.
3

Grilling the vegetables:
Place only the vegetable pieces on a grill tray, leaving space for the mushrooms in the front of the tray! Grill for approx. 12 minutes in combination 1 (grill+microwave) (NN-DS59). After 7 minutes, place the mushrooms on the tray, place in the oven and grill for a further 5 minutes.
4

Topping:
Cut the shiso leaves into fine strips.
5

Serve:
Remove the vegetables from the oven. (Reheat the miso sauce briefly in the microwave if necessary). Place the miso sauce on the bottom of a plate and arrange the vegetables on top. Top with strips of shiso leaves and serve.

Enjoy

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Ingredients

40g miso brown
15-30g sugar depending on how salty miso is
15g (1 tbsp) sake
15g (1 tbsp) mirin
2 tsp pressed ginger juice slow juicer
150g Japanese eggplant
150g courgette
150g hokkaido pumpkin
50g shimeji mashrooms or herb mushrooms

Kaoru Iriyama

Kaoru Iriyama

Kaoru Iriyama studied at the cooking academy of Koyama Hirohisa, a grand master of Japanese cuisine, and then worked at the renowned restaurant "Aoyagi" in Tokyo. Today, her activities range from cooking courses, cooking events and live cooking to the publication of a Japanese cookbook.

Best work with

NN-DS59

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