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Recipe: Japanese grilled vegetables with warm miso dressing

Japanese grilled vegetables with warm miso dressing

This recipe is based on a favourite Japanese appetizer, Denkgaku eggplant. If you don't want to use an egg yolk, just omit.

Servings: Serves 6

Ready time: Ready in 25 minutes


1 tbsp egg yolk

1/4 cup light miso

1 tbsp mirin

2 tsp granulated sugar

2 tbsp dashi or chicken stock


2 Japanese eggplants

2 zucchini

2 medium red onions

1 yellow pepper, seeds and core removed

2 tbsp vegetable oil

Freshly ground pepper


Preheat grill to medium-high.

Stir egg yolk with miso, mirin, sugar and dashi in a bowl until smooth. Reserve.

Slice eggplant and zucchini in half lengthwise, then again crosswise. Cut the red onions into wedges keeping the root intact. Slice yellow pepper into 6 strips. Brush with oil and season with pepper.

Grill vegetables about 4 minutes per side or until tender. Place in a large bowl and drizzle with miso dressing. Toss to coat. Serve hot or cold

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