Nasu karashi sumiso-ae (eggplant/mustard & miso)
6 servings
Ingredients
| Quantity | 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 |
Directions
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.
"Foods of the World", Recipes: The Cooking of Japan. Time/Life Books.
Posted by Earl Cravens