Grilled Vegetable Sticks

Name: Grilled Vegetable Sticks
Yield: Serves four
Cuisine: Japanese
Ingredients: 2 small aubergines (eggplant); 1 x 250 g/9 oz packet konnyaku; 1 x 285 g/10¼ oz packet tofu block; 15 ml/1 tbsp caster (superfine) sugar; 5 young spinach leaves; 25 ml/1½ tbsp toasted sesame oil; 45 ml/3 tbsp shiro miso; 15 ml/1 tbsp aka miso; 5 ml/1 tsp caster (superfine) sugar; 2.5 ml/½ tsp sansho; salt; 15 ml/1 tbsp toasted sesame seeds; 5 ml/1 tsp mirin; pinch of white poppy seeds

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

For this tasty kebab-style dish, made with tofu, konnyaku and aubergine, you will need 40 bamboo skewers, soaked in water overnight to prevent them burning when grilled.

Ingredients

1 x 285 g/10¼ oz packet tofu block
1 x 250 g/

Asia
Japan
Side dish
Vegan
Gluten-free

Method

Drain the liquid from the tofu packet and wrap the tofu in three layers of kitchen paper. Set a chopping board on top to press out the remaining liquid. Leave for 30 minutes until the excess liquid has been absorbed by the kitchen paper. Cut into eight 7.5 x 2 x 1cm/3 x ¾in slices.
Drain the liquid from the konnyaku. Cut it in half and put in a small pan with e