Asian

Grilled miso vegetables

Name: Grilled miso vegetables
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 12 baby (Dutch) carrots, scrubbed; 12 thin asparagus spears (about 2 bunches), woody ends trimmed; 2 tablespoons white (shiro) miso paste; 2 teaspoons caster sugar; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sesame oil

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by Jill Dupleix

Food writer

Oct 03, 2015

Rich, fragrant miso gives a wonderful flavour to spring vegetables. Serve as a side dish or as a light meal with rice.

12 baby (Dutch) carrots, scrubbed
12 thin asparagus spears (about 2 bunches), woody ends trimmed
2 tablespoons white (shiro) miso paste
2 teaspoons caster sugar
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sesame oil

Method

1.

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.
2.

Whisk the miso paste, sugar, soy, 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.
3.

Serve the chargrilled vegetables topped with the remaining miso dressing.