Grilled Quail With Miso Recipes

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GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE



Grilled Quail with South Carolina Barbecue Sauce image

I love barbecue no matter where it's from, but I am especially fond of the mustard-based South Carolina style of barbecue sauce. Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.

Provided by Hank Shaw

Categories     Main Course

Time 40m

Number Of Ingredients 10

8 to 16 quail, (backbones removed and flattened)
3 to 4 tablespoons vegetable oil
4 tablespoons butter
1/2 onion, (grated)
1/2 cup yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard, (like Coleman's)
1 teaspoon cayenne
Salt to taste

Steps:

  • Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
  • To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
  • Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.

Nutrition Facts : Calories 673 kcal, Carbohydrate 31 g, Protein 45 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 196 mg, Sodium 579 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

GRILLED QUAIL



Grilled Quail image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

4 cloves garlic, sliced
3 shallots, sliced
8 sprigs fresh thyme leaves
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
4 semi-boneless quail
4 ounces arugula
Maple Bacon Vinaigrette, recipe follows
1/4 pound slab bacon, diced
1/2 tablespoon Dijon mustard
1/2 tablespoon whole-grain mustard
1/4 cup maple syrup
1/2 cup balsamic vinegar
1/4 tablespoon shallot, chopped
1/4 tablespoon garlic, minced
1 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
  • Preheat an outdoor grill to medium-high heat.
  • Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
  • In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.

GRILLED QUAIL WITH MISO



Grilled Quail With Miso image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 6

3/4 cup white miso (soybean paste)
1/3 cup sake
3 tablespoons sugar
4 scallions, white and light green parts only, chopped
1 tablespoon vegetable oil
12 semi-boneless quail (about 2 1/4 pounds)

Steps:

  • Combine the miso, sake, sugar and scallions in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Let cool, then transfer to a large bowl and whisk in the vegetable oil.
  • Pat the quail dry. Add to the bowl with the miso mixture and toss; cover and refrigerate 1 hour.
  • Preheat the broiler. Line a shallow baking pan with foil. Arrange the quail in the pan in a single layer. Broil, rotating the pan as needed, until the quail are browned in spots and cooked through, about 8 minutes per side.

EASY GRILLED QUAIL



Easy Grilled Quail image

If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.

Provided by Soup Loving Nicole

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 quail

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
  • Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g

CHARCOAL-GRILLED STUFFED QUAIL



Charcoal-Grilled Stuffed Quail image

The chef Bill Neal, of Crook's Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family's preoccupation in their small farming community near Gaffney, S.C. "Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking."

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 cleaned quail, 1/4 pound each
1/8 pound streaky bacon or salt pork, cut into small cubes, about 1/2 cup
1 tablespoon finely chopped garlic
2 1/2 tablespoons fine dry bread crumbs
2 1/2 tablespoons finely diced carrot
2 1/2 tablespoons finely diced celery
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh thyme, or 1/4 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons bacon fat or corn oil

Steps:

  • Heat a charcoal grill until white ash forms on top of the coals.
  • Split each quail neatly along the backbone. Set aside.
  • Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt and pepper. Blend thoroughly with the fingers.
  • By hand, carefully separate a portion of the breast meat from the bone, to form a small pocket. Push equal portions of the pork stuffing into the cavities. Push any additional stuffing under the skin of the birds without breaking the skin. Brush the birds all over with bacon fat or oil.
  • Place the quail skin side down on the grill and cook until nicely browned on one side, 4 to 5 minutes. Turn and press the outer portions together to give the bodies more of their original shape. Let cook 4 to 5 minutes on the second side, or until the desired doneness is reached.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 14 grams, Sodium 617 milligrams, Sugar 1 gram

GRILLED CHARMOULA QUAIL



Grilled Charmoula Quail image

The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.

Yield Makes 4 servings

Number Of Ingredients 15

1 (3-inch) cinnamon stick
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/4 teaspoon whole black peppercorns
3 whole cloves
2 tablespoons paprika (not hot)
1/2 teaspoon cayenne
2 teaspoons ground ginger
1 teaspoon salt
2 cups coarsely chopped fresh cilantro
1 tablespoon finely chopped garlic
1/4 cup extra-virgin olive oil
8 semi-boneless quail
Accompaniment: lemon wedges
8 (12-inch) wooden skewers, soaked in warm water 1 hour; an electric coffee/spice grinder

Steps:

  • Break cinnamon stick in half, then finely grind cinnamon, cumin, coriander, peppercorns, and cloves together in grinder. Transfer spice mixture to a large bowl and whisk in paprika, cayenne, ginger, salt, cilantro, garlic, and oil. Add quail, turning to coat, then transfer to a large sealable plastic bag and marinate, chilled, 2 hours.
  • Thirty minutes before cooking, prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
  • Arrange 2 quail on a work surface side by side, breast sides up, with drumsticks closest to you. Horizontally thread 1 skewer through drumsticks and the lower carcasses of birds. Thread a second skewer, parallel to first, through wings and upper carcasses, then arrange quail so that there is 1 inch of space between the birds. Repeat procedure on remaining quail, 2 at a time.
  • Lightly season quail with salt, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over once, 5 to 6 minutes total. Serve quail with lemon wedges.

GRILLED QUAIL WITH SESAME DRESSING



Grilled Quail with Sesame Dressing image

This is one of the more popular items on the menu at Napa Valley's Mustards Grill. Note: These recipes have been adapted from "Mustards Grill Napa Valley Cookbook" by Cindy Pawlcyn with Brigid Callinan. Copyright 2001 by Cindy Pawlcyn and Brigid Callinan. Reprinted by permission of Ten Speed Press.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 25

1 2/3 cups soy sauce
1 cup tamari sauce
2 tablespoons five-spice powder
2/3 cup Chinese rice-wine vinegar, or sake
2 tablespoons sugar
6 quail
1 large papaya, peeled, halved, seeded, and diced
Pinch of crushed red-pepper flakes
1/4 to 1/2 jalapeno chile, seeded and finely minced
Grated zest and juice of 1 lime
Pinch of freshly ground white pepper
Pinch of coarse sea salt
1 to 2 tablespoons peanut oil
3 to 4 heads baby bok choy, cut on the diagonal
1/4 pound chilled Chinese long beans trimmed, cut into 2-inch pieces, and blanched
3/4 cup freshly squeezed lime juice
3 red Fresno or other hot green or red chilies, seeded and finely minced
2 tablespoons grated fresh ginger
1 1/2 teaspoons minced garlic
3 tablespoons soy sauce
2 tablespoons reserved poaching liquid
1/4 cup peanut or olive oil
2 tablespoons sesame oil
Peanut oil, for grill pan
1/2 cup sugar

Steps:

  • Trim off the tips and the first joint of the wings from each quail, and discard. Trim off the neck if necessary. Set quail aside.
  • Prepare relish: In a small bowl, gently mix the papaya, crushed red-pepper flakes, jalapeno, lime zest and juice, white pepper, and salt. Cover with plastic wrap and refrigerate until serving.
  • Prepare the poaching liquid: In a small saucepan, combine the soy sauce, tamari, five-spice powder, rice-wine vinegar, and sugar. Measure 2 tablespoons of the poaching liquid and set aside for the sesame dressing. Bring the remaining liquid to a boil. Blanch the quail in the poaching liquid, one by one, while you count to 8, then remove and drain well. Repeat this process one more time. Split each quail in half so that each half has a half breast, leg, and thigh. If you are not cooking immediately, refrigerate until you are ready to grill. The poaching liquid may be frozen and used again. Be sure to bring to a full rolling boil before beginning.
  • Prepare the dressing: In a medium bowl, whisk together the sugar, lime juice, chiles, ginger, garlic, soy sauce, and the 2 tablespoons poaching liquid until the sugar has dissolved. Gradually whisk in the oils, and continue to whisk until fully emulsified.
  • Heat a grill pan over medium-high heat. Lightly oil the grill pan with peanut oil. Grill the quail bone-side down, turning them when they are heated through and the skin is caramelized, 3 to 4 minutes. Remove from grill pan. Set aside and keep warm.
  • Prepare the vegetable: Heat the peanut oil in a saute pan over medium-high heat. Add the bok choy and long beans. Stir-fry for 1 minute. Add enough sesame dressing to coat the vegetables lightly, and cook until just tender yet still somewhat crisp.
  • Place the vegetables on a large serving plate. Top with grilled quail and some of the relish. Drizzle all over with a little of the remaining sesame dressing. Serve remaining relish on the side.

EASY JAPANESE-INSPIRED GRILLED MISO CHICKEN



Easy Japanese-Inspired Grilled Miso Chicken image

A Japanese-inspired dish that's easy to make! Simply marinate ahead of time, and grill anytime you like.

Provided by mika707

Time 8h15m

Yield 3

Number Of Ingredients 9

3 tablespoons miso paste
3 tablespoons mirin (Japanese sweet wine)
3 tablespoons rice wine
3 tablespoons soy sauce
3 tablespoons honey
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 pound boneless, skinless chicken thighs
1 teaspoon sesame seeds

Steps:

  • Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
  • Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 375.6 calories, Carbohydrate 29.7 g, Cholesterol 93.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 3.3 g, Sodium 1636.3 mg, Sugar 23.3 g

GRILLED QUAIL WITH PORCINI SAUCE



Grilled Quail With Porcini Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

4 quails
3 cloves garlic, minced
2 tablespoons fresh rosemary leaves
1/4 cup plus 1 tablespoon olive oil
Juice 1/2 lemon
1 ounce dried porcini
3 cups hot water
1 tablespoon butter
3 tablespoons prosciutto, minced
4 large fresh mushroom caps, sliced
Dash lemon juice
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
  • Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
  • Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
  • Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
  • Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
  • Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
  • Serve the quail on individual serving plates and spoon the mushroom sauce around them.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 46 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1624 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED ZUCCHINI WITH MISO



Grilled Zucchini with Miso image

A hearty, healthy summer side of thick-sliced zucchini brushed with a miso-soy glaze, then grilled. The result is deep umami richness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 7

2 tablespoons white or yellow miso
4 teaspoons reduced-sodium soy sauce
4 teaspoons unseasoned rice vinegar
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
8 small zucchini (about 2 pounds total), halved lengthwise
Toasted sesame seeds, for serving

Steps:

  • In a bowl, whisk together miso, soy sauce, vinegar, oil, and 1/4 teaspoon pepper. Preheat a grill for direct-heat cooking over medium-high. Season zucchini with salt and grill, turning a few times, until charred in places and crisp-tender, 10 to 12 minutes. Brush with half of glaze, turning to evenly coat; grill 1 to 2 minutes more. Transfer to a platter, brush with remaining glaze, sprinkle with sesame seeds, and serve.

GRILLED SPICY QUAIL



Grilled Spicy Quail image

My dad used to hunt, and quail was his favorite game, so grilled quail regularly appeared on our dinner table. When pressed for time, my mom would marinate the quail in store-bought Italian dressing spiced up with chile powder, grill it, and serve it as an appetizer followed by carne asada. In this recipe, I create the marinade from scratch, with just the right amount of chile powder. Squeeze a lime over the quail and don't be afraid to eat it with your hands-it's messy but delicious! This marinade is also great with chicken.

Yield serves 4

Number Of Ingredients 19

2/3 cup canola oil
1/4 cup freshly grated Parmesan cheese
1/4 cup white wine vinegar
2 tablespoons Chile-Italian Seasoning (recipe follows)
8 semiboneless quail (torso bones removed, but bird is still whole)
Salt and freshly ground black pepper
Lime wedges, for serving
2 tablespoons crumbled dried oregano
1 tablespoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 tablespoon salt
1 tablespoon garlic salt
1/4 teaspoon celery salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons Anaheim chile powder
1 teaspoon freshly ground black pepper
(makes 1/2 cup)

Steps:

  • To make the marinade, whisk the canola oil, Parmesan cheese, vinegar, chile-Italian seasoning, and 2 tablespoons water in a small bowl.
  • Rinse the quail and pat dry. Arrange the quail in a baking dish that is large enough to hold them in one layer, and add the marinade, turning the quail to coat them well. Cover and marinate in the refrigerator, turning the quail once or twice, for at least 1 day and up to 2 days.
  • Remove the quail from the refrigerator and bring to room temperature (about 30 minutes). Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
  • Remove the quail from the marinade (discard the marinade), and pat dry with paper towels. Season the quail with salt and pepper, and grill for 3 to 4 minutes on each side, or until just cooked through. The meat should still be slightly pink in the center. Serve with lime wedges.
  • Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar. Screw the lid on tightly, and shake until the mixture is well blended. Store at room temperature for up to 6 months.

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From texquail.com


GRILLED QUAIL | KALOFAGAS.CA
2008-06-14 Grilled Quail With a Petimezi Glaze. 6 quail, halved Juice of 1 large lemon 1/2 cup of olive oil 1 large clove of garlic, minced 2 Tbsp. chopped fresh oregano 2 Tbsp. Metaxa brandy 3 crushed bay leaves 1 tsp. sea salt 1 tsp. fresh ground pepper 2 -3 Tbsp. of Petimezi wooden skewers, soaked in water. In a medium-sized bowl, com bine all the marinade ingredients …
From kalofagas.ca


HOISIN QUAIL | NIGELLA'S RECIPES | NIGELLA LAWSON
Mix all the ingredients for the marinade in a large measuring jug, whisk to mix, then divide the mixture between two large freezer bags. Chuck in the flattened quail, half in each, then tie up the bags; or you can simply lay the quail in a couple of dishes, pour the marinade over and cover with clingfilm. Leave in the fridge for at least 24 ...
From nigella.com


ROSEMARY LEMON GRILLED QUAIL - GRILL GIRL
Instructions. Cut the backbone of the quail in half so you can spread the birds flat on the grill. Next, combine the next ingredients with an immersion blender to form a seasoning paste. Using your index finger, gently separate the skin from the muscle, being careful not to tear the skin. Now, slather the seasoning paste generously under and ...
From grillgirl.com


HONEY AND LEMON GRILLED QUAIL - PROJECT UPLAND
2021-07-16 Instructions. Spatchcock the quail and rub liberally with spice mix at least four hours ahead of grilling. Allow to sit in fridge, skin-side up with ample air flow, in order to dry. Create a two-zone fire setup on your grill and heat fire side to …
From projectupland.com


GRILLED MISO SHRIMP - CULINARY GINGER
2022-05-17 Instructions. To a large bowl, add the miso, ginger, sake and mirin. Whisk well to combine. If you want to serve extra sauce for dipping, double the sauce recipe. Add the shrimp and mix well. Marinate for 30 minutes. Preheat grill to medium-high.
From culinaryginger.com


GRILLED QUAIL RECIPE | GOURMET FOOD WORLD
Toss and shake well to coat with the marinade, and let stand in the fridge for at least one hour, or up to overnight. Take the quail out of the fridge at least 1- to 15 minutes before grilling. Place on the grill, add salt and pepper and grill for 5 to 7 minutes on each side, until the quails are golden brown and fully cooked inside (use a meat ...
From gourmetfoodworld.com


MISO GLAZED GRILLED VEGGIES - PROFUSION CURRY
2022-05-01 Preheat grill to medium. Brush the portobello mushrooms and baby bok choy with the glaze. Place them face down on the hot grill. Grill over medium heat until you hear good sizzle and see nice grill marks. Mushrooms start to release water. Using the tongs, flip the veggies and brush the top part with the glaze.
From profusioncurry.com


RECIPE: GRILLED QUAIL WITH CITRUS-MISO GLAZE - PHEASANTS FOREVER
GRILLED QUAIL WITH CITRUS-MISO GLAZE Serves 4-6, Makes 1 Cup Glaze INGREDIENTS Birds • 8 - 12 Small Game Birds (Quail or Dove) Plucked • Duck Fat or Oil for Cooking • 2 t. Shichimi Togarashi • ½ t. Salt • ½ t. Sesame Seeds • 1 Green Onion, Thinly Sliced • Handful of Fresh Cilantro • Handful of Crushed Roasted Cashews or Peanuts
From quailforever.org


GRILLED MISO CHICKEN 鶏の味噌漬け焼き • JUST ONE COOKBOOK
2022-06-09 Using a meat mallet, pound the chicken breasts to an even ½-inch (1.3 cm) thickness. Put the chicken breasts in a large zipped plastic bag and add the sauce. Rub the marinade into the meat until evenly coated. Seal the bag and marinate for at least 2-3 hours in the refrigerator. Heat an outdoor grill to high.
From justonecookbook.com


MISO-MARINATED GRILLED SUMMER SQUASH | OH MY VEGGIES
2019-08-05 Keyword: Grilled Summer Squash recipe, Miso-Marinated Grilled Summer Squash, summer squash recipe. Servings: 4 servings. Calories: 65 kcal. Author: Oh My Veggies. Ingredients. 1 tbsp water; 3 tbsp white miso; 1 ½ tbsp rice vinegar; 1 ½ tbsp white sugar (organic for vegan-friendly) 1 lb zucchini or yellow crookneck squash, sliced ¼ inch thick lengthwise; 2 …
From ohmyveggies.com


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