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."
Grilled Vegetables with Miso Sabayon
Recipe adapted from Andrew Zimmern
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
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.