Recipe: Grilled Vegetables With Miso Sabayon - Andrew Zimmern

Andrew Zimmern adds Japanese seasoning to a classic Italian custard

Sabayon, the classic Italian dessert traditionally made with fortified wine, egg yolks and sugar gets a Japanese twist from Andrew Zimmern, who adds miso paste, dashi and sake to transform it into a savory sauce to serve along with lightly grilled vegetables.

To learn more, read "Andrew Zimmern Gets Saucy."

Recipe adapted from Andrew Zimmern

Grilled Vegetables With Miso Sabayon
5 from 34 ratings
Andrew Zimmern puts a twist on sabayon, the Italian custard dessert, by making a savory version with white miso, sake and dashi.
Prep Time
Cook Time
Total time: 30 minutes
  • For the Miso Sabayon
  • 2 egg yolks
  • 3 tablespoons granulated sugar
  • ⅓ cup white miso paste
  • ¼ cup dashi
  • ¼ cup sake
  • For the Grilled Vegetables
  • 1 pound asparagus, trimmed and cleaned
  • 1 pound shiitake mushrooms, trimmed and cleaned
  • 1 pound Asian broccoli, steamed and shocked in an ice bath, drained
  • 3 tablespoons peanut oil
  • Kosher salt, to taste
  • 1 tablespoon toasted sesame seeds
  1. Make the sabayon: In a medium metal bowl, whisk together the egg yolks, sugar, miso, dashi and sake. Set the bowl over a medium saucepan of simmering water, whisking constantly, until the eggs have set and sabayon has thickened, 6 to 8 minutes. Remove and set aside. Make ahead: The sabayon can be made 1 day ahead, then covered and chilled until ready to use.
  2. Make the grilled vegetables: Brush the vegetables with the peanut oil. Place a large grill pan over medium-high heat. Place the asparagus and mushrooms in a single layer in the pan and cook, turning occasionally, until almost tender, 3 to 5 minutes. Add the broccoli and continue to cook until lightly charred and cooked through, another 2 to 3 minutes. Remove the vegetables and season with salt. Sprinkle the toasted sesame seeds on top. Serve the grilled vegetables alongside the miso sabayon.
Calories per Serving 328
Total Fat 15.6 g
Saturated Fat 2.9 g
Trans Fat 0.0
Cholesterol 73.2 mg
Total Carbohydrates 36.6 g
Dietary Fiber 9.7 g
Total Sugars 17.6 g
Sodium 978.3 mg
Protein 12.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe