Vegetable Mixed Grill

Directions

1. 1
   Trim the stems off the okra; do not cut into the pods.
2. 2
   Arrange the okra side by side and thread them in small groups on 2 parallel bamboo skewers.
3. 3
   Treat the asparagus the same way.
4. 4
   Threat the shiitake caps onto a skewer, 3 or 4 per skewer; the caps should lie flat.
5. 5
   Using a sharp knife, make shallow crisscross cuts on both sides of each eggplant half.
6. 6
   Transfer all the vegetables to a platter.
7. 7
   Brush with the sesame oil and season with salt and pepper.
8. 8
   In a small bowl, whisk the miso with the sake, mirin, sugar and mayonnaise.
9. 9
   Light a grill.
10. 10
    When the fire is hot, grill the eggplants, cut side down, for 3 to 4 minutes or until nicely browned.
11. 11
    Turn the eggplants and brush with the miso sauce.
12. 12
    Grill for 6 to 8 minutes longer, until the bottoms are nicely browned and the flesh is soft.
13. 13
    Transfer the eggplants to a platter and sprinkle with 1/2 teaspoon of the sesame seeds.
14. 14
    Grill the okra, asparagus and shiitakes, turning, for about 4 minutes or until nicely browned and cooked through.
15. 15
    Transfer the vegetables to the platter, sprinkle with the remaining 1 1/2 teaspoons of sesame seeds and serve.