Ingredients
- 12 japanese eggplants
- 8 shiitake mushrooms (whole)
- 4 atsu age cakes
- 1/2 mirin
- 1/4 barley miso
- 120 ml water
- 60 ml sauce (plum)
- 14 gr brown sugar
- 8 gr arrowroot powder
- some green onions in a saucepan
place whole green onions, shiitake mushrooms and eggplant (cut-side down) on grill and cook 5 minutes. Turn and baste with miso sauce. Continue cooking 5 to 8 minutes until eggplant can be pierced easily with a fork. Serve with extra sauce. Per serving: Calories: 398 Grams of Fat: 16 %Fat Calories: 36 Cholesterol: 0 mg Grams of Fiber: 6
