Nasu Karashi Sumiso-Ae Recipe - Cooking Index
Nasu Karashi Sumiso-Ae Recipe - Cooking Index
| 1 lb | 454g / 16oz | Eggplant |
| 4 tablespoons | 60ml | White miso dressing |
| 2 1/2 teaspoons | 12ml | Powdered mustard - (wasabi) |
| 1 | Salt | |
| 2 1/2 teaspoons | 12ml | Soy sauce |
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 for 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.
Nasu Karashi Sumiso-Ae - Eggplant w/ Mustard and Miso Dressing.
Source:
Ann Netherton
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