Still Life: Broiled Eggplant, Mushrooms, Tofu and Red Onions with Misoyaki Sauce/Sunomono (Japanese Noodle and Cucumber Salad)

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* Exported from MasterCook *

 

Broiled Eggplant, Mushrooms, Tofu and Red Onions with Misoyaki Sauce

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:25

Categories : Sauces & Gravies Soy

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Misoyaki Sauce:

1/2 cup yellow, barley or Hatcho miso

1 cup water

1 cup mirin

2 tablespoons cornstarch

 

1 medium eggplant, whole

1 pound firm tofu

1 large red onion

20 large mushrooms

canola oil

 

Place miso in a medium-sized bowl. Heat 1/2 cup water, add to miso, and mash

together with a spoon to make a uniform paste.

 

Add 1/2 cup mirin to the paste and mix it thoroughly.

 

Place cornstarch in a small saucepan. Whisk in remaining 1/2 cup water and 1/2

cup mirin until smooth.

 

Heat cornstarch mixture over medium heat, whisking, until thickened (5 to 8

minutes after if gets hot). Remove from heat and stir into miso mixture. Mix

thoroughly. Set aside while you prepare the broiled vegetables.

 

Peel the eggplant, cut off the ends, and slice into 1/2-inch thick rounds.

(Better to err on the thick side in this case.) Salt lightly and set aside on a

plate or try to sweat our its bitter juices. Meanwhile, prepare the other

items.

 

Cot the tofu into square or rectangles, approximately 1/2 inch thick.

 

Peel onions, and cut them lengthwise into 1/2-inch wedges.

 

Remove mushroom stems and discard. Clean the caps.

 

Preheat the broiler to 500 F, and oil a 9 x 13-inch square baking pan.

 

Pat the eggplant slices dry with a paper towel. Arrange the vegetables and tofu

flat in the baking pans. Brush their top and surfaces lightly with oil.

 

Broil for 5 to 8 minutes on each side (length of broiling time depends on how

close the rack is to the heat)--or until the vegetables are tender and lightly

browned. Serve hot over steaming hot brown rice and under a blanket of Misoyaki

Sauce.

 

Cuisine:

" Japanese "

Copyright:

" 1988 "

Start to Finish Time:

" 0:25 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 324 Calories; 8g Fat (24.9% calories from

fat); 17g Protein; 36g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1277mg

Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1 Fat.

 

Serving Ideas : Serve with Sunomono (Japanese Noodle and Cucumber Salad).

 

 

Nutr. Assoc. : 0 905 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Sunomono (Japanese Noodle and Cucumber Salad)

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:15

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces dry bean thread noodles

6 tablespoons rice vinegar

4 teaspoons sugar

2 teaspoons soy sauce

1 teaspoon salt

2 tablespoons sesame seeds

1 medium cucumber

thinly sliced scallion greens -- optional

 

Cook the noodles in boiling water until just tender. Drain and rinse in cold

water. Drain thoroughly, and transfer to a medium-sized bowl.

 

Add vinegar, sugar, soy sauce, salt and sesame seeds. Mix well. Cover and

chill until cold.

 

Peel and seed the cucumber. Cut into quarters lengthwise, then into thin

pieces. If not serving right away, wrap the cucumber pieces in a plastic bag or

plastic wrap and refrigerate.

 

To serve, divide noodles among 4 serving bowls. Top with a small handful of

cucumber slices, a light sprinkling of sesame seeds, and if desired, a few very

thin slices of scallions greens. Serve cold.

 

Description:

" This salad is subtle and very refreshing. There is a variety of

textures--chewy noodles, crunchy sesame seeds, and smooth cucumber

slices. Sweet, salt, and vinegar combine harmoniously, each

understated but very much present. "

Cuisine:

" Japanese "

Copyright:

" 1988 "

Start to Finish Time:

" 0:15 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 208 Calories; 3g Fat (11.4% calories from

fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1489mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2

Other Carbohydrates.

 

Serving Ideas : Serve with Broiled Eggplant, Mushrooms, Tofu, and Red Onions

with Misoyaki Sauce.

 

NOTES : Everything except the cucumbers and toppings can be combined several

days ahead of time. The cucumbers can be prepared ahead also, and kept separate

until serving.

Nutr. Assoc. : 26042 0 0 0 0 0 0 1337