Grilled Miso Vegetables Recipe
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
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).