Japanese: Grilled vegetables
IvoryParchment
Posts: 651 Member
Japanese Grilled Vegetables
Marinade:
1 cup regular soy sauce
1/2 cup low salt soy sauce
3/4 cup Aji-mirin (Japanese rice wine sauce, available in Asian food stores)
1/2 cup Ponzu (Japanese citrus vinegar, available in Asian food stores)
1/2 cup pineapple juice
Vegetables -- your choice of:
scallions (white part only)
bell peppers, in large squares
button mushrooms, whole
water chestnuts, whole or halved
yellow summer squash, sliced
zucchini, sliced
cherry tomatoes, whole
sweet Vidalia onions, in large squares a few layers thick
Sesame oil
Bamboo skewers
Mix sauce. Marinade vegetable in non-metallic bowl several hours at room temperature.
Thread onto skewers and brush with sesame oil. Grill until vegetables are soft. Serve on the skewers.
Alternatively, they may be removed from skewers and served mixed together in a serving dish. In that case, it is easier to have all one kind of vegetable on a skewer so each kind can be removed from the heat as it cooks.
Marinade:
1 cup regular soy sauce
1/2 cup low salt soy sauce
3/4 cup Aji-mirin (Japanese rice wine sauce, available in Asian food stores)
1/2 cup Ponzu (Japanese citrus vinegar, available in Asian food stores)
1/2 cup pineapple juice
Vegetables -- your choice of:
scallions (white part only)
bell peppers, in large squares
button mushrooms, whole
water chestnuts, whole or halved
yellow summer squash, sliced
zucchini, sliced
cherry tomatoes, whole
sweet Vidalia onions, in large squares a few layers thick
Sesame oil
Bamboo skewers
Mix sauce. Marinade vegetable in non-metallic bowl several hours at room temperature.
Thread onto skewers and brush with sesame oil. Grill until vegetables are soft. Serve on the skewers.
Alternatively, they may be removed from skewers and served mixed together in a serving dish. In that case, it is easier to have all one kind of vegetable on a skewer so each kind can be removed from the heat as it cooks.
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