Shoyu soy sauce, miso and mirin are used for flavor. Make the most of Japanese fermented seasonings to bring out the taste of ingredients.Recipe by Aoi Kinoshita and Mikawa Mirin
Ingredients
For the vegetables
- ⅛ small pumpkin, ¼ onion, 2 shiitake mushrooms
- ¼ carrot or vegetables of your choice
For the sauce
- 2 tbsp Mitoku Organic Mikawa Mirin
- 2 tbsp Mitoku Organic Shoyu or Mitoku Organic Tamari Soy Sauce
- 2 tbsp Mitoku Organic Miso (any kind)
- Sprig of rosemary, to garnish
Preparation Method
- Cut the pumpkin and onion into 1 cm thick slices.
- Cut off the stems of the shiitake, slice the carrot diagonally into 5 mm slices. Heat the oven to 200°C.
- Combine all the sauce ingredients into a bowl and mix well. Brush one side of the vegetables with the sauce, then brush the other side with mirin.
- Place all the vegetables on a tray and place in the oven to roast for 25 mins until golden brown. Alternatively, the vegetables can be grilled in a frying pan.
Recipe by Aoi Kinoshita and Mikawa Mirin