Macrobiotic Kurumabu and Vegetables Broiled in Sweet Miso

Name: Macrobiotic Kurumabu and Vegetables Broiled in Sweet Miso
Yield: 4 servings
Cuisine: American
Ingredients: 2 Whole wheat kurumabu (or regular kurumabu) [cylindrical or ringed fu]; 3 medium Eggplants; 3 medium Green peppers, thick; 3 tbsp Miso; 1 and 1/2 tablespoon Beet sugar (or cane sugar, or sugar of your choice); 100 ml Water; 1 tsp Soy sauce

cookpad.japan @cookpad_jp

This is a main dish that is macrobiotic.

When steaming, add water if there is not enough moisture. Since the kurumabu are not soaked before cooking, they will absorb the liquid when steaming. Stir from time to time to balance flavors. The kurumabu are ready when just their centers are left slightly chewy. Recipe by Mille=miru

This is a main dish that is macrobiotic.

cookpad.japan @cookpad_jp

This is a main dish that is macrobiotic.

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Ingredients

4 servings

2Whole wheat kurumabu (or regular kurumabu) [cylindrical or ringed fu]
3 mediumEggplants
3 mediumGreen peppers, thick
3 tbspMiso
1and 1/2 tablespoon Beet sugar (or cane sugar, or sugar of your choice)
100 mlWater
1 tspSoy sauce

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Steps

1

Chop the eggplant and green pepper into bite-sized pieces, then soak the eggplant in water. (The photo shows double the amount of ingredients.) Quarter the dried kurumabu.
2

Combine the miso, beet sugar, and water and mix.
3

Quickly sauté the eggplant and green peppers in vegetable oil.
4

Add the kurumabu and the seasoning from Step 2, briskly toss together, cover with a lid, then lightly steam. Once the vegetables are cooked through, lightly cook out the liquid, add the soy sauce, then it's ready to serve.
5

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