Nasu Karashi Sumiso Ae Eggplantmustard & Miso

Serving Size : 6
Ingredients

for prepare Nasu Karashi Sumiso Ae Eggplantmustard & Miso

:

Amount	Measure	Ingredient - Preparation Method
1	pound	eggplant
1	teaspoon	salt
1/3	cup	white miso dressing
1	tablespoon	japanese all purpose soy - - sauce
1	tablespoon	powdered mustard - mixed with

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

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