Nasu Karashi Sumiso-ae

Eggplant with Mustard and Miso Dressing

1 pound eggplant
4 tablespoons white miso dressing
2-1/2 teaspoons powdered mustard (sasabi)
1 pinch salt
2-1/2 teaspoons soy sauce

1.  In advance: cut the eggplant in half lengthwise, then crossways into 4 pieces, then into 4-inch cubes.

2.  Bring 3/4 pt water to boil in a small saucepan.

3.  Add salt and drop in eggplant.

4.  Boil for 3-5 minutes.

5.  Drain and let cool.

6. Pat the cubes dry.

7.  To assemble and serve: put the miso, soy sauce, and wasabi into a mixing bowl and stir until well blended.

8.  Add the eggplant and toss until well coated.

9.  Serve at room temperature.

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