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

Title:
Nasu Karashi Sumiso-Ae (Eggplant/mustard and Miso)

Yield:
6 Servings

Categories:
Side
Dishes,
Japanese,
Vegetables,
Dressings




Ingredients:





     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


          -- to rest for 15 minutes






 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip