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Nasu Karashi Sumiso-Ae (Eggplant/mustard & Miso)

Title: Nasu Karashi Sumiso-Ae (Eggplant/mustard & Miso) is a home-style recipe. Serves 6. Categories: Side dish, Japanese, Vegetables, Dressings 1 lb Eggplant 1 ts Salt 1/3 c White miso dressing 1 tb Japanese all purpose soy -- sauce 1 tb Powdered mustard, mixed with -- enough hot water to ma...

Ingredients

• 1 lb
• 1 tsp
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   Categories: Side dish, Japanese, Vegetables, Dressings

2. 2

   To rest for 15 minutes

3. 3

   Cut the eggplant in half lengthwise, then crosswise into 4 pieces & finally into 2" cubes.

4. 4

   In a small pot, bring 2 c water to a boil.

5. 5

   Add a teaspoon salt and drop in the eggplant.

6. 6

   Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife.

7. 7

   Drain & let the eggplant cool to room temperature.

8. 8

   Pat dry with paper towels.

9. 9

   Combine the miso dressing, soy sauce & mustard paste in a mixing bowl

10. 10

    & stir until the ingredients are well combined. Add the eggplant & toss together until the cubes are thoroughly coated with the dressing.

11. 11

    Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal.

12. 12

    "Foods of the World", Recipes: The Cooking of Japan. Time/Life Books.