Nasu karashi sumiso-ae (eggplant/mustard & mi

Yield: 6 Servings

Measure Ingredient
1 pounds Eggplant
1 teaspoon Salt
⅓ cup White miso dressing
1 tablespoon Japanese all purpose soy sauce
1 tablespoon Powdered mustard, mixed with enough hot water to make thick paste, set aside to rest for 15 minutes

Cut the eggplant in half lengthwise, then crosswise into 4 pieces & finally into 2" cubes. In a small pot, bring 2 c water to a boil. Add a teaspoon salt and drop in the eggplant. Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife. Drain & let the eggplant cool to room temperature. Pat dry with paper towels. Combine the miso dressing, soy sauce & mustard paste in a mixing bowl & stir until the ingredients are well combined. Add the eggplant & toss together until the cubes are thoroughly coated with the dressing. Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal.

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