Macrobiotic Kurumabu and Vegetables Broiled in Sweet Miso

Macrobiotic Kurumabu and Vegetables Broiled in Sweet Miso

Even children who hate peppers will gobble up this veggie dish.
The kurumabu are used without first being soaked, making this a hearty side dish.
It will whet your appetite!

Ingredients: About 4 servings

Whole wheat kurumabu (or regular kurumabu) [cylindrical or ringed fu]
3 medium
Green peppers, thick
3 medium
3 tablespoons
Beet sugar (or cane sugar, or sugar of your choice)
1 and 1/2 tablespoon
100 ml
Soy sauce
1 teaspoon


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!

Story Behind this Recipe

This is a main dish that is macrobiotic.