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-> [Asian, Dressings, Ethnic, Japanese, Side-dishes, Vegetables] -> [Nasu karashi sumiso-ae (eggplant/mustard & miso) Recipe] |
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Nasu karashi sumiso-ae (eggplant/mustard & miso)
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| Artist: |
_ |
| Categories: |
Asian, Dressings, Ethnic, Japanese, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Cut the eggplant in half lengthwise, then crosswise into 4 pieces & finally into 2" cubes. | | 2 | In a small pot, bring 2 c water to a boil. | | 3 | Add a teaspoon salt and drop in the eggplant. | | 4 | Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife. | | 5 | Drain & let the eggplant cool to room temperature. | | 6 | Pat dry with paper towels. | | 7 | Combine the miso dressing, soy sauce & mustard paste in a mixing bowl & stir until the ingredients are well combined. | | 8 | Add the eggplant & toss together until the cubes are thoroughly coated with the dressing. | | 9 | Serve at room temperature in small bowls as a first course or vegetable, or as part of a japanese meal. | | 10 | "foods of the world", recipes: the cooking of japan. | | 11 | Time/life books |
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