Recipes
Photo by Photo by Nina Gallant
Andrew Zimmern's Mixed Vegetable and Tofu with Miso Sabayon
Episode 902-Cooking on the Fly: Cooking Veggies for Kids
Serves 4
Ingredients
½ cup shiro miso
1 tablespoon julienned ginger
1/3 cup TY KU Silver Sake
4 tablespoons sugar, plus more to taste
2 large egg yolks
1 bunch thin asparagus, woody stems removed
2 tablespoons extra virgin olive oil
½ cup vegetable stock
½ 1# 2oz. package, firm tofu, sliced in rectangular slices
½ cup edamames beans, shelled
3 Brussels sprouts, very thinly sliced on a mandolin
Juice of ½ lemon
1 red pepper, roasted and skin removed, cut into squares
1 teaspoon black sesame seeds for garnish
kosher salt and freshly ground black pepper
Directions
Make the miso sabayon: In a heat-proof bowl over a sauce pan with a few inches of water on medium-high heat, add the shiro miso, ginger, sake and sugar. Stir frequently and once hot, add the egg yolks. Whisk constantly for about 5 minutes or until the sabayon is thickened. Remove from the heat and reserve. This can be held overnight in the refrigerator.
In a medium bowl, combine the asparagus and one tablespoon of the olive oil. Season to taste with salt and place on a hot grill for about 3-4 minutes or until lightly charred. Roll occasionally to cook evenly. Remove and reserve.
In a small skillet over medium heat, add the vegetable stock tofu slices and edamames and heat through.
In a small bowl combine the Brussels sprouts, salt, pepper, lemon juice and remaining olive oil.
To plate: place a streak of the sabayon on the plate. Top with hot tofu and edamames. Place a red pepper square on the plate and top with the Brussels sprout salad. Top the tofu with the grilled asparagus. Garnish with the black sesame seeds.
Pairing notes
Ocean Spray Pomegranate Blueberry Sparkler
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