Grilled Miso Vegetables Recipe

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

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).