Nasu karashi sumiso-ae (eggplant/mustard & mi
Yield: 6 Servings
Ingredients:
- 1 lb Eggplant
- 1 ts Salt
- 1/3 c White miso dressing
- 1 tb Japanese all purpose soy -- sauce
- 1 tb Powdered mustard
Instructions:
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.
