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1
[For the oyster meat miso] Mince the garlic, ginger and onion.
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2
Heat oil in a pan and saute the garlic and ginger until fragrant.
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3
Add the onion and saute until soft.
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4
Add the ground meat and cook until crumbly.
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5
When the meat is cooked through, add the ingredients, and simmer over low heat for 3 to 5 minutes while stirring.
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6
Transfer to a serving dish.
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7
The oyster flavored meat miso is done.
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8
[For the warm vegetables] Wrap the potatoes individually in plastic wrap, and microwave until soft.
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9
Remove the plastic wrap as soon as they're done, and peel while still hot (you can do this easily with your hands).
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10
Cut into 4 pieces.
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11
I used young potatoes, so I left the skins on.
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12
Peel a carrot and cut into bite sized pieces.
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13
Wrap in layers of moistened paper towels and microwave on a plate.
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14
When the carrot pieces are soft, transfer onto another plate.
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15
Microwave the kabocha squash, daikon radish, cabbage, snow peas, and eggplant in the same way.
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16
Arrange the vegetables on a serving plate with the meat miso on the side, and it's done!
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17
Spoon the sauce over the vegetables to eat.
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18
You can steam or boil the vegetables instead of microwaving.
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19
The eggplants could be grilled.
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20
I recommend using lotus roots, bamboo shoots, or boiled eggs.
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21
To cook the snow peas, peel off the fibrous strings, rub with a little salt before microwaving, then soak in cold water to stop the cooking.
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22
This will keep the luscious green color of the peas.
