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This Japanese sauce features Eggplant, Salt, White miso dressing, Japanese all purpose soy. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Nasu Karashi Sumiso-Ae (Eggplant/Mustard & Mi
Description
This Japanese sauce features Eggplant, Salt, White miso dressing, Japanese all purpose soy. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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sauce 1 tb Powdered mustard, mixed with -- enough hot water to
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make -- thick paste,
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set aside -- to
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rest for 15 minutes
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Cut the eggplant in half lengthwise, then crosswise into 4 pieces & finally into 2" cubes.
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In a small pot, bring 2 c water to a boil.
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Add a teaspoon salt and drop in the eggplant.
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Boil uncovered for 3 to 5 minutes, or until the eggplant shows only the slightest resistance when pierced with a sharp knife.
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Drain & let the eggplant cool to room temperature.
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Pat dry with paper towels.
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Combine the miso dressing, soy sauce & mustard paste in a mixing bowl &
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stir until the ingredients are well combined.
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Add the eggplant & toss together until the cubes are thoroughly coated with the dressing.
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Serve at room temperature in small bowls as a first course or vegetable, or as part of a Japanese meal
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 94.0kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 4932.9mg206%
- Total Carbohydrate 11.7g4%
- Dietary Fiber 3.6g15%
- Sugars 6.0g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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