Nasu Karashi Sumiso-ae (eggplant/mustard & Mi Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Eggplant,
1 tsp: Salt,
1/3 cup: White miso dressing,
1 tbsp: Japanese all purpose soy, sauce
1 tbsp: Powdered mustard, mixed with, enough hot water to make - thick paste, set aside - to rest for 15 minutes
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp