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Nasu Karashi Sumiso-Ae (Eggplant/mustard and Miso)

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Japanese Side dish, Japanese, Vegetables, Dressings 6 Servings

INGREDIENTS

1 lb Eggplant
1 ts Salt
1/3 c White miso dressing
1 tb Japanese all purpose soy sauce
1 tb Powdered mustard, mixed with enough hot water to make thick paste, set aside to rest for 15 minutes

INSTRUCTIONS

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.
"Foods of the World", Recipes: The Cooking of Japan.  Time/Life Books.
Posted by Earl Cravens
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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