Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing

Title:
Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing

Yield:
6 Servings

Categories:
Japanese,
Vegetables,
Salads




Ingredients:





     1 lb Eggplant


     4 tb White Miso Dressing


 2 1/2 ts Powdered mustard (Wasabi)


     1 pn Salt


 2 1/2 ts Soy Sauce






 IN ADVANCE:


 Cut the Eggplant in half lengthwise, then crossways into 4 pieces,


 then into 4" cubes.  Bring 3/4 pt water to boil in a small saucepan.  Add


 Salt and drop in Eggplant. Boil fot 3-5 minutes.  Drain and let cool.  Pat


 the cubes dry.


 TO ASSEMBLE AND SERVE:


 Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well


 blended.  Add the eggplant and toss until well coated.  Serve at room


 temperature.


 


 From "Recipes-The Cooking of Japan" from Time-Life International, c1965.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip