Ingredientsfor six servings

• Rice miso　(or Brown rice miso)20g
• Onions200g
• Pumpkins200g
• Mushrooms (Shiitake)adequate dose
• Carrots50g
• Tofu280g
• Sesame oil1/2 Tablespoon
• Wheat flour1 and 1/2 Tablespoon
• Sake1 Teaspoon
• Bay leaf1pcs
• Salt and pepperModerate amount
• Bread crumbsModerate amount
• ParsleyModerate amount

Directions

1. Cut onions, pumpkins and mushroons into 1 cm (0.5 in) squares. Cut carrots into 0.5cm slices then quarter them. Puree Tofu with a food processor.
2. Sauté’ onions, mushrooms (Shiitake), pumpkins and carrots with sesame oil.
3. Add wheat flour to 2 and mix until dissolved. Add 1 and mix. Add Sake, rice miso, bay leaf and mix with heat. Season with salt and pepper.
4. Place 4 on a dish for a serving and sprinkle bread crumbs. Cook it in a preheated oven at 250 degrees for about 15 minutes. Sprinkle the minced parsley over the dish to finish and serve.

 

Recipe by Seishoku Macrobiotic Association.