This is continuation of our ad hoc grilling one fine fall day. These are the ending dishes. After enjoying grilled squid and capelin with roe, we grilled tofu with miso sauce, large thick and meaty fresh shiitake mushrooms with soy sauce and mirin and our usual grilled rice balls. I prepared the tofu by wrapping it in paper towels, sandwiched it between two plates with a weight on top. I left it in the refrigerator for several hours to remove extra moisture. I probably should have brushed the tofu with oil since it tended to stick to the grill.
After the surface of the tofu developed a nice char mark, I flipped it over and smeared on the miso sauce (mixture of miso, mirin, and sugar with micro grated zest of lime). After the other side was grilled, I briefly (30 seconds) grilled the side with the miso sauce and served.
I put the mushrooms gill side down on the grill. After several minutes, I turned them over and added soy sauce and the mirin mixture on the grilled side of the mushroom. Then I added finely chopped scallion. The mushrooms absorbed the sauce adding to the flavor. While we enjoyed the grilled tofu and shiitake mushrooms, as you can see, the rice balls were getting cooked.I grilled the rice balls with all sides and they developed a lovely crunchy crust. I finished it with the miso sauce.
We really enjoyed grilling outside and when we finished, it was completely dark and we were basking in a warm red light of our infrared heater. This was definitely a bonus grilling day which we enjoyed.