Delectable Japanese Vegetarian Feast: Grilled Eggplant Yakitori, Quinoa Mushroom Onigiri, Edamame Hummus Avocado, and Miso Soup

Allergens

Soy (soy sauce and miso paste)

Ingredients

• 8 Japanese eggplants
• 1 cup quinoa
• 2 cups water
• 2 cups mushrooms (shitake or enoki)
• 2 ripe avocados
• 2 cups shelled edamame
• 4 cups vegetable broth
• 3 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• Salt and pepper, to taste
• Olive oil

Instructions

1. Begin by preparing the grilled eggplant yakitori. Slice the Japanese eggplants into 1 inch pieces and thread onto skewers. Brush with olive oil, season with salt and pepper, and grill until tender and slightly charred. Set aside.
2. Next, cook the quinoa mushroom onigiri. Rinse quinoa in a fine mesh strainer under cold water. Combine 1 cup of rinsed quinoa with 2 cups of water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer until the quinoa is cooked through. Fluff with a fork and let cool. Sauté mushrooms in olive oil until tender, then mix them into the cooked quinoa. Shape the mixture into triangular onigiri shapes and wrap individually in nori sheets.
3. For the edamame hummus avocado, blend together shelled edamame, ripe avocados, and a drizzle of olive oil until smooth and creamy. Season with salt and pepper to taste.
4. Finally, prepare the miso soup by heating vegetable broth in a pot over medium heat. Add miso paste, rice vinegar, and soy sauce, stirring well to dissolve. Bring the soup just to a simmer, then remove from heat.

Chef’s Insight

The combination of textures and flavors in this Japanese vegetarian feast creates an unforgettable dining experience. Don't be afraid to play with plating techniques to make your dish even more appealing.

Notes

Feel free to add pickled ginger or wasabi as a condiment for an extra punch of flavor.