Benihana Tsutsumi-Yaki - cooking recipe

Ingredients

2 tablespoons white miso
1 tablespoon sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon soy sauce
1/2 head broccoli, broken into florets and blanched
1/2 small cauliflower, broken into florets and blanched
1/4 small cabbage, chopped into bite size pieces
2 cups carrots, sliced
1 cup onion, sliced
2 cups green beans
4 spring onions, roughly chopped
8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
2 sheets nori, cut into julienne strips
2 scallions, trimmed and thinly sliced

Preparation

Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables and stir-fry for 2 minutes.
Prepare 4 parchment or aluminum foil papillotes (envelopes).
In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth.
Place grilled vegetables in the center half of each opened papillotes heart. Brush the miso mixture over the grilled vegetables and top with seawood and scallions.
Seal the packages and place them in the frying pan or on the grill. Grill for 10 to 12 minutes, or until the packages are puffed.
Transfer to plates and let each diner open his or her own package.