BENIHANA

Tsutsumi-Yaki

A COLORFUL ASSORTMENT OF VEGETABLES IS GRILLED THEN GLAZED WITH A SAVORY

ASIAN-STYLE SAUCE. EASY TO MAKE AHEAD AND REHEAT WHEN NECESSARY.

2 cups broccoli florets

2 cups cauliflower florets

2 large carrots

2 cups green beans, cut in 1-inch pieces 1 medium yellow onion, sliced into

4 rounds 8 large shiitake mushrooms, stemmed 2 tablespoons olive oil

1 / 4 green cabbage, cut into four wedges 4 roughly chopped green onions

1 cup bean sprouts

2 tablespoons white miso or tahini paste 1 tablespoon brown sugar

1 tablespoon rice wine vinegar or sherry 1 teaspoon soy sauce

2 sheets nori, julienned

2 green onions, green part only, thinly sliced 1. Blanch the broccoli, cauliflower, carrots, and green beans, then drain and let dry.

2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

3. Brush the yellow onion, carrots, and mushrooms with some of the olive oil and grill them on all sides.

4. Cut 4 sheets of foil and center each one with a round of the grilled onion.

5. Cut the carrots diagonally and slice the mushrooms into thick strips. Layer them over the onions in the foil. Top with the blanched vegetables, cabbage, chopped green onions, and bean sprouts.

6. Whisk together the miso, sugar, vinegar, and soy sauce. Brush the mixture over the vegetables in each of the foil sheets.

7. Sprinkle the nori and sliced green onions over each of the bundles and seal the edges to make packets.

8. Place the packets on the hot grill and cook for 10 to 12 minutes, or until the packages are puffed up.