Name: Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Miso Dressing
Ingredients: 1 lb Eggplant; 4 tb White Miso Dressing; 2 1/2 ts Powdered mustard (Wasabi); 1 pn Salt; 2 1/2 ts Soy Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Japanese	Japanese, Vegetables, Salads	6	Servings

INGREDIENTS

1	lb	Eggplant
4	tb	White Miso Dressing
2 1/2	ts	Powdered mustard (Wasabi)
1	pn	Salt
2 1/2	ts	Soy Sauce

INSTRUCTIONS

  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 fot 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.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

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