Nasu karashi sumiso-ae (eggplant w/ mustard &

Yield: 6 Servings

Measure Ingredient
1 pounds Eggplant
4 tablespoons White Miso Dressing
2½ teaspoon Powdered mustard (Wasabi)
1 pinch Salt
2½ teaspoon Soy Sauce

IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes. Bring ¾ pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool. Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended.

Add the eggplant and toss until well coated. Serve at room temperature.

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