Andrew Zimmern's Mixed Vegetable and Tofu with Miso Sabayon
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
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.
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