Nasu Karashi Sumiso-ae (eggplant W/ Mustard & Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Eggplant,
4 tbsp: White Miso Dressing,
2 1/2 tsp: Powdered mustard, Wasabi
1 pinch: Salt,
2 1/2 tsp: Soy Sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp