Macrobiotic Kurumabu and Vegetables Broiled in Sweet Miso

1. 1

   Chop the eggplant and green pepper into bite-sized pieces, then soak the eggplant in water.

2. 2

   (The photo shows double the amount of ingredients.)

3. 3

   Quarter the dried kurumabu.

4. 4

   Combine the miso, beet sugar, and water and mix.

5. 5

   Quickly saute the eggplant and green peppers in vegetable oil.

6. 6

   Add the kurumabu and the seasoning from Step 2, briskly toss together, cover with a lid, then lightly steam.

7. 7

   Once the vegetables are cooked through, lightly cook out the liquid, add the soy sauce, then it's ready to serve.

8. 8

   It's also great made with just with green peppers and shishito peppers!

* Per serving · 4 servings · Values may vary.

No additional tips available.