Nasu Karashi Sumiso-Ae

1. 1

   Cut the eggplant in half lengthwise, then crosswise into 4 pieces and finally into 2 inch cubes.

2. 2

   In a small pot, bring 2 cup water to a boil.

3. 3

   Add a teaspoon salt and drop in the eggplant.

4. 4

   Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife.

5. 5

   Drain and let the eggplant cool to room temperature.

6. 6

   Pat dry with paper towels.

7. 7

   Combine the miso dressing, soy sauce and mustard paste in a mixing bowl and stir until the ingredients are well combined.

8. 8

   Add the eggplant and toss together until the cubes are thoroughly coated with the dressing.

9. 9

   Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.