Shish Kebabs With Miso Sauce

Shish Kebabs With Miso Sauce
6 tablespoons red, barley or Hatcho miso (see note)
3 teaspoons toasted sesame seed oil
1 1/2 teaspoons honey
3/4 teaspoon fresh grated ginger
1 1/2 cloves garlic, crushed
6 tablespoons water
5 ounces deep-fried tofu, cut into bite-sized cubes
4 green peppers, cut into large chunks
8 white button mushrooms
1 apple, cut into bite-sized chunks
8 chunks firm pineapple
4 small blanched onions (pickled onions are a nice variation)
4 small firm tomatoes
1 celery stalk, cut into small chunks
To make the marinade, combine miso, oil, honey, ginger, garlic and water in a blender and puree until smooth.
Arrange remaining ingredients in a shallow bowl and cover with marinade. Refrigerate for 1 hour, turning ingredients occasionally to coat with sauce.
While ingredients marinate, soak 8 wooden skewers in water. Soaking the skewers prevents them from burning.
Skewer the ingredients, then arrange on a baking sheet. Broil for 3 or 4 minutes, or until vegetables are just tender or begin to crisp at the edges. Use any marinade remaining in the bowl to baste once during broiling.
Serves four.
Cook's note: Red, barley and Hatcho misos, along with other dark or medium misos, are readily available where miso is sold, and are usually clearly labeled.
"The Books of Miso" by William Shurtleff and Akiko Aoyagi (2001 Ten Speed Press, $19.95)