Recipe: Grilled Vegetables with Miso Sabayon - Andrew Zimmern
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 egg yolks
  • 3 tablespoons granulated sugar
  • ⅓ cup white miso paste
  • ¼ cup dashi
  • ¼ cup sake
  • 1 pound asparagus, trimmed and cleaned
  • 1 pound shiitake mushrooms, trimmed and cleaned
  • 1 pound Asian broccoli, steamed and shocked in an ice bath, drained
  • 3 tablespoons peanut oil
  • Kosher salt, to taste
  • 1 tablespoon toasted sesame seeds
Directions
  1. Make the sabayon: In a medium metal bowl, whisk together the egg yolks, sugar, miso, dashi and sake. Set the bowl over a medium saucepan of simmering water, whisking constantly, until the eggs have set and sabayon has thickened, 6 to 8 minutes. Remove and set aside. Make ahead: The sabayon can be made 1 day ahead, then covered and chilled until ready to use.
  2. Make the grilled vegetables: Brush the vegetables with the peanut oil. Place a large grill pan over medium-high heat. Place the asparagus and mushrooms in a single layer in the pan and cook, turning occasionally, until almost tender, 3 to 5 minutes. Add the broccoli and continue to cook until lightly charred and cooked through, another 2 to 3 minutes. Remove the vegetables and season with salt. Sprinkle the toasted sesame seeds on top. Serve the grilled vegetables alongside the miso sabayon.