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Receta Nasu Karashi Sumiso Ae (Eggplant/Mustard And Miso)
by Global Cookbook

Nasu Karashi Sumiso Ae (Eggplant/Mustard And Miso)
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  Raciónes: 6

Ingredientes

  • 1 lb Japanese Eggplant
  • 2 c. Boiling Water
  • 1 tsp Salt
  • 1/3 c. White miso dressing
  • 1 Tbsp. Soy Sauce, Low Sodium
  • 1 Tbsp. Powdered mustard mixed with
  •     Sufficient Warm Water To Make A Thick Paste,
  •     Let Rest 15 Minutes

Direcciones

  1. Cut the eggplant in half lengthwise, then crosswise into 4 pcs and finally into 2" cubes.
  2. In a small pot, bring 2 c water to a boil. Add in a tsp. salt and drop in the eggplant. Boil uncovered for 3 to 5 min, or possibly till the eggplant shows only the slightest resistance when pierced with a sharp knife. Drain and let the eggplant cold to room temperature. Pat dry with paper towels.
  3. Combine the miso dressing (health food store), soy sauce & mustard into a paste in a mixing bowl and stir till the ingredients are well combined.
  4. Add in the eggplant and toss together till the cubes are thoroughly coated with the dressing.
  5. Serve at room temperature in small bowls as a first course or possibly vegetable, or possibly as part of a Japanese meal.