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Recipes - Grilled Tempeh with Japanese Burre Blanc Sauce

Recipe Name

Grilled Tempeh with Japanese Burre Blanc Sauce

Submitted by

watamelon

Recipe Description

Rice vinegar and mirin replace white wine in the burre blanc sauce.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



2	cups	Tempeh
8	tablespoons	Mirin (rice cooking wine)
1/4	cups	rice vinegar
3	tablespoons chopped	shallots, raw, thinly sliced
1/2	stick	unsalted butter, cold
28	beans (4" long)	green beans
1/3	teaspoon	sea salt
1	teaspoon	fresh ginger, grated
1	tablespoon	soy sauce, lite, (shoyu)

Steps

Sequence	Step

1	Slice tempeh into 1.5 inch logs. Marinate tempeh in 2 Tbsp rice vinegar, shoyu and ginger for at least 2 hours.
2	In a sauce pan combine remaining rice vinegar, mirin and shallots. Reduce till almost dry.
3	Swirl in cubes of butter. Season to taste.
4	Remove tempeh from marinade. Grill tempeh on both sides.
5	Blanch the green beans by placing them in boiling water for 3 min or till bright green then immediately immursing in an ice bath.
6	Arrange tempeh and green beans on a plate and drizzle burre blanc sauce over it.

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