Nasu Karashi Sumiso-Ae (Eggplant/Mustard & Miso)
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 make -- thick paste, set aside -- ...
Ingredients
- 1lbeggplant
- 1tsp salt
- 1/3cup white miso dressing
- 1tbsp japanese all purpose soy
Directions
- 1
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 wat
- 2
In a small pot, bring 2 c water to a boil
- 3
Add a teaspoon salt and drop in the eggplant
- 4
Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife
- 5
Drain & let the eggplant cool to room temperature
- 6
Pat dry with paper towels
- 7
Combine the miso dressing, soy sauce & mustard paste in a mixing bowl & stir until the ingredients are well combined
- 8
Add the eggplant & toss together until the cubes are thoroughly coated with the dressing