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 Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount 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.